Broccoli – Masconzola – Strudel

Ingredients for 2 servings:

• 150 g broccoli, cut into florets
• 1 small potato(s), floury, diced
• 1 spring onion(s), with the green, in rings
• some walnuts
• 70 g cheese (Masconzola), layered cheese made from Mascarpone and Gorgonzola
• nutmeg
• salt and pepper
• 2 strudel sheets, 37x39cm
• 30 g butter, liquid, cooled

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Whether as a small meal, snack or starter – the strudel always fits

For the filling, cook the broccoli florets and potato cubes in the steamer basket for about 4 minutes, remove and let cool slightly. Meanwhile, slice the spring onion into rings and roughly chop the walnuts, then place them in a bowl. Add the cooled vegetables to the bowl with the Masconzola, nutmeg, salt and pepper and mix everything well until the mixture is smooth. Brush one sheet of strudel pastry with a little butter, place the second sheet on top and then fold it in half vertically. Brush the edges of both halves with butter. Spread the filling on the bottom half of the pastry portions, roll up slightly, tuck in the sides and finish rolling. Place both strudels on a baking tray lined with baking paper and brush the surface with melted butter. Bake in the center of a preheated oven at 200°C for about 20 minutes until golden brown, brushing the surface 2-3 times with the remaining butter. Tip: You can vary the amount of cheese according to your taste. If the strudel is served as an appetizer, the recipe also makes enough for 4 mini strudels. The baking time will be reduced by 2-5 minutes.