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Recipe: Vegetable strudel with a pumpkin seed crust

Preparation

serves 4 | cooks in 60 minutes

1. Defrost the vegetables. Stir the flour into the sour cream, add the spices and cheese and season with herbs. Then mix in the vegetables.

2. Melt the butter, coat an ovenproof dish with some of the butter and then cover the dish with layers of pastry. Brush each layer with melted butter before adding the next layer

3. Then add the filling and cover with a layer of pastry. Coat in a layer of melted butter then add a layer of ham and top with a final strudel layer. Fold over the edges. Then brush on the remaining butter.

4. Bake the strudel at 170°C for approx. 50 minutes until light brown.

For the crust

Mix the grated Steirerkraft pumpkin seeds with parmesan and crème fraîche.  Coat the hot baked strudel with an even layer of crème fraîche and brown quickly under the grill.

Tip

Canned Steirerkraft scarlet runner beans can also be used instead of the soya beans.

Serving suggestion

Slice the strudel into slices and serve with a herb sour cream.

Print recipe
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