Recipes
Vegetable strudel with a pumpkin seed crust
- 60 Min.Preparation time
- 4Portions
- 170 °COber-/Unterhitze
Strudel
- 2 packs of strudel dough
- 50 g butter
Filling
- 300 g sliced vegetables (frozen)
- 300 g tender soya beans (frozen)
- 250 g sour cream
- 1 tbsp spelt flour
- 100 g grated hard cheese
- 2 tbsp chopped herbs to taste
- salt and pepper
- 150 g lean ham
Crust
- 80 g grated Steirerkraft pumpkin seeds
- 80 g grated parmesan
- 125 g crème fraîche
Sauce
- ¼ l sour cream
- herbs and salt
Preparation
- Defrost the vegetables. Stir the flour into the sour cream, add the spices and cheese and season with herbs. Then mix in the vegetables.
- 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
- 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.
- 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.
Serving suggestion
Slice the strudel into slices and serve with a herb sour cream.
This is my tip
Canned Steirerkraft scarlet runner beans can also be used instead of the soya beans.
Michaela Bloder, Steirerkraft Kernothek
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com