Chard strudel

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section (roll)
• 100 g low-fat curd cheese
• 100 g cream cheese of your choice, reduced fat
• 50 g mountain cheese or Emmental
• 1 egg(s)
• 1 small onion(s)
• 1 small jar of mushrooms
• 6 stalks of chard
• Parsley
• basil
• salt and pepper
• e.g. breadcrumbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Unroll the puff pastry and sprinkle with about 2 tablespoons of breadcrumbs. Wash the chard, cut into thin strips, and blanch for about 6 minutes. Rinse with cold water and drain. Mix the quark with the cream cheese, egg, spices, and herbs. Fold in the mushrooms, finely chopped onion, and grated cheese, and finally add the well-drained chard. If the mixture is a bit runny, stir in some breadcrumbs. Spread the mixture onto the puff pastry, roll it up, brush with egg or milk, and bake for about 45 minutes at 200°C. If I make the strudel in advance and place it on a baking sheet from frozen, it takes an hour to cook.