Goat cheese strudel on leek puree with hazelnut syrup

Ingredients for 4 servings:

• 50 g cheese (goat cheese, preferably from a Turkish grocery store, in brine)
• 4 sheets of pastry (phyllo pastry)
• 2 tbsp butter, liquid
• 1 tbsp clarified butter
• 100 g leek
• 1 tbsp butter
• some cream
• 1 garlic clove(s)
• ½ vanilla pod(s)
• some salt and pepper, white
• some syrup (hazelnut syrup)

Instructions

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

Cut the cheese into 1 x 1 x 5 cm thick sticks. Brush the single-layer filo pastry with butter and wrap the cheese in it, creating 2-3 layers of pastry around the cheese. Seal the ends neatly with butter and brush the strudels with butter on all sides. Fry in clarified butter until crispy all over. Finely chop the light green parts of the leek and gently fry them in 1 tablespoon of butter along with the garlic and the vanilla pod, which has been halved lengthwise. Pour in the cream, season with salt and pepper, and simmer until tender. Remove the vanilla and puree the leek. To serve: Spoon the purée onto a spoon, place a strudel on top, and drizzle with a splash of syrup before serving.