Tiropitaki – Potato Strudel with Wild Garlic Sabayon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 500 g flour, (type 550 or 405)
- 0.5 ½ cube yeast or 1 P. dry yeast
- 250 g milk, lukewarm (1 cup)
- 140 g veetable oil, (¾ cup)
- 1 teaspoon, leveled salt
For the filling:
- 4 large potatoes, mostly waxy, approx. 900g
- salt
- some butter
- 50 ml milk
- 2 handfuls spring onions or young leeks, in thin rings
- 1 handful wild garlic, finely chopped
- 200 g sheep cheese, crumbled
- Salt and pepper, chilli from the mill
- 1 handful Parmesan or Grana, coarsely grated (or other spicy hard cheese)
- Butter, melted, for brushing
- 1 handful sunflower seeds, pumpkin and / or pine nuts for sprinkling
For the Sabayon:
- 3 egg (s)
- 2 pinches salt
- 1 teaspoon vinegar, good white wine vinegar
- 1 handful wild garlic, finely chopped
- 1 shot white wine, approx.
- Crème fraîche, sour cream or cream
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in their skins.
- Meanwhile:
- Switch on the light in the oven.
- Making yeast dough:
- Dissolve ½ cube of yeast in lukewarm milk, add to the flour in the bowl, knead with salt and oil using a dough hook to form a smooth dough. Cover and let rise until the filling is done.
- For the filling:
- Melt 1 stitch of butter in the saucepan and let the milk get hot in it, add peeled potatoes, roughly cut, and mash them with the potato masher - pieces may still be visible.
- Mix in the spring onions, leek, wild garlic and sheep`s cheese with the brine, season with salt, pepper and chilli from the mill, not too salty.
- Roll out the dough on a floured kitchen towel (rectangular, about 40x50cm), spread the filling on, leaving a good 2cm edge all around. Sprinkle with hard cheese. Fold in the short sides a little, roll up with the help of the kitchen towel, roll onto a baking sheet lined with baking paper. Cover and let rise in the oven heated with the light for ½-hour.
- Then brush with melted butter, sprinkle with seeds and bake on the bottom rack at 180 ° convection, 200 ° top and bottom heat, gas mark 3, for about 40-45 minutes until golden brown.
- In the meantime, beat all the Sabayon ingredients (from the eggs) in the beating kettle over a simmering water bath with the hand blender until they get frothy.
- Fill the wild garlic bayon in the sauce, keep it warm in a glass bowl with hot water, serve with the sliced strudel.
- Leaf, cabbage or tomato salads go well with it. Also as an accompaniment to roasts or pan-fried foods.
- Tip:
- Mixed with the filling, white or green asparagus or black salsify also tastes good - each cut into short pieces.
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