John Myers
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Hearty Herb – Strudel
The perfect hearty herb – strudel recipe with a picture and simple step-by-step instructions.
pastry
- 250 g Flour
- 2 tbsp Sunflower oil
- Salt
- 125 ml Water
filling
- 700 g White cabbage
- 1 Onion
- 2 Apples cookable + sour, e.g. Boskoop, Goldparmene, Renette
- 100 Sour cream or cream cheese or soy quark
- 1 Tl Hot mustard
- Salt, pepper, thyme leaves 2 teaspoons
- Butter or oil
- 50 g Pumpkin seeds or sunflower seeds
- 2 El Breadcrumbs or breadcrumbs
- Cream, milk or oil for brushing
Dip
- 100 g Sour cream, sour cream or cream cheese
- 1 Zehe Knoblauch, Salz, Pfeffer
- Strudel dough: Put flour on the work surface and make a well in the middle, add salt, oil and a little water and slowly stir into the flour with your fingers, incorporate more and more flour and slowly add the rest of the water. Knead for about 7-10 minutes, until the dough is nice and smooth and does not stick. Shape a dough ball and let it rest for about 1 hour.
- In the meantime, prepare the filling: Roast the pumpkin seeds in a pan without fat and set aside. Cut the onion into small cubes. Cut the cabbage into narrow strips or cubes. Peel the apples and dice them too.
- Sweat the onion in butter or oil, add the apples and cabbage and season with the thyme. Let simmer for about 10 minutes. Then put the cabbage in a bowl and mix with most of the roasted pumpkin seeds (the rest as decoration). Mix the sour cream with the mustard and salt and pepper, mix into the cabbage.
- Preheat the oven to 200 °.
- Roll out the strudel dough on the slightly floured work surface into a thin, square shape (you should see the work surface shining through). Now place the rolled out dough on a cake towel. Brush the strudel dough with a little oil and sprinkle with the breadcrumbs. Spread the filling on a third of the dough surface, leaving a margin of 4-5 cm left and right. Fold these edges inwards over the filling and roll up the strudel by lifting the cloth. Use the cloth to transfer to a tray lined with baking paper or a silicone mat and lay the strudel so that the seam is at the bottom.
- Brush the strudel with cream and put it in the oven. Bake at 200 ° for about 40 minutes until golden brown.
- If you want, you can brush the strudel with melted butter and sprinkle on the remaining seeds.
- Note: immediately after the end of the baking time, the strudel is very crispy and difficult to cut, just let it rest for another 5-6 minutes in the switched-off oven, then it’s better.
- A dip made of smooth sour cream, seasoned with a little garlic and salt / pepper, and a salad made from your favorite ingredients …
- 10 …. the strudel also tastes great cold, so don’t worry if there’s something left over: D
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