John Myers
Cauliflower Broccoli Strudel
The perfect cauliflower broccoli strudel recipe with a picture and simple step-by-step instructions.
- 1 piece Puff pastry roll
- 0,5 piece Cauliflower
- 0,5 piece Broccoli
- 1 a cup Creme fraiche Cheese
- 1 toe Garlic
- 50 g Hazelnuts
- Parmesan
- Salt
- Pepper from the grinder
- 1 piece Egg
- Cut the cauliflower and broccoli into florets. The stalk of broccoli can also be cut into pieces and used. Cook everything in salted water until al dente. Then roughly chop the vegetables on a board and put everything in a bowl. Mix in the crème fraîche and press a clove of garlic into it. Roughly chop the hazelnuts and add about a handful of Parmesan to the mixture. Season with salt and pepper. Roll out the puff pastry. Line an ovenproof dish with baking paper and place the puff pastry in it so that the edges still overlap. Spread the vegetable filling lengthways on the puff pastry and fold the two long sides of the puff pastry in the middle, pulling the ends over so that nothing runs out. Whisk an egg and brush onto the puff pastry. Bake the strudel for about 50 minutes at 180 degrees.
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