Potato strudel with ham and cheese filling and sour lentils according to Lana and Julia

Ingredients for 8 servings:

• 2 kg potatoes
• 1 kg flour
• 2 packets of baking powder
• 400 ml clarified butter
• some salt
• 600 g grated cheese (Emmental, Gouda)
• 400 g cooked ham
• 200 g wheat semolina or couscous
• 500 g lentils
• 5 cloves garlic
• 0.1 liter of vinegar essence 25% acid
• 125 g butter
• 125 g flour

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 20 minutes

Boil the potatoes with their skins on the night before. The next day, peel the potatoes and press them through a potato ricer. Sift the flour with the baking powder and add to the potatoes. Add a pinch of salt and knead everything together. Divide the dough into four portions. Roll out each portion individually. Tip: Place baking paper underneath and on top to make rolling out easier, as the dough is very sticky. Melt clarified butter on the stovetop and brush the baking trays. Preheat the oven to 200°C (fan). Remove the top baking paper from the dough and brush the dough with clarified butter (do not use baking paper). For the filling, dice the ham and mix together all the filling ingredients. Spread the filling over the dough, not too thickly. Then carefully roll the dough and cut it into 8 x 10 cm pieces. Place these on the baking tray and brush again with clarified butter. Place the potato strudel in the hot oven for about 25 minutes, until crispy and golden brown. Turn over in the oven and crisp up the other side as well. A little darker is fine. Cook the lentils according to the package instructions until soft, add the garlic, and mash everything thoroughly. Season with salt and vinegar. Next, melt the butter, stir in the flour, and use it to thicken the lentils. Serve with the strudel.