Summary

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

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.