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
Tiropitaki – Potato Strudel with Wild Garlic Sabayon
Tiropitaki – Potato Strudel with Wild Garlic Sabayon

Instructions

  1. Cook the potatoes in their skins.
  2. Meanwhile:
  3. Switch on the light in the oven.
  4. Making yeast dough:
  5. 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.
  6. For the filling:
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Fill the wild garlic bayon in the sauce, keep it warm in a glass bowl with hot water, serve with the sliced strudel.
  13. Leaf, cabbage or tomato salads go well with it. Also as an accompaniment to roasts or pan-fried foods.
  14. Tip:
  15. Mixed with the filling, white or green asparagus or black salsify also tastes good - each cut into short pieces.

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