Mini vegetable strudel

Ingredients for 4 servings:

• 320 g puff pastry, square
• 200 ml vegetable stock (homemade or from stock cubes/powder)
• some oil
• 250 g broccoli, fresh
• 100 g red bell pepper(s)
• 100 g cream cheese or cottage cheese with herbs
• 1 egg(s)
• 30 g cheese, grated Gruyère (or other spicy)
• some pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small vegetable strudel made easy

Wash and trim the broccoli and divide it into small florets. Wash and trim the bell peppers and cut them into small pieces. Bring the stock to a boil in a pot and cook the vegetables for about 3-4 minutes. Then drain and let cool in a bowl. In the meantime, roll out the puff pastry, cut into 4 equal pieces and brush with oil. Mix the remaining ingredients for the filling with the vegetables, season and spread evenly over the 4 sheets of pastry, leaving a 1cm border all around. Now carefully roll up the pieces of pastry, starting from the narrow side and place seam-down on a baking sheet lined with baking paper. Brush the strudel with oil and bake in a preheated oven at 180°-200°C for about 30-40 minutes. Tip: Serve with tomato sauce. Use strudel dough instead of puff pastry.