Puff pastry vegetable strudel

Ingredients for 4 servings:

• 1 pkt. puff pastry (450 g = 10 slices)
• 2 carrots
• ½ head of savoy cabbage (approx. 450 g)
• 1 stalk(s) Celery
• 1 stalk(s) leek
• 2 shallots
• 2 tbsp butter
• 1 clove(s) garlic
• Paprika powder
• salt and pepper
• 1 pinch of cumin
• 1 pinch of turmeric
• 150 g sheep’s cheese
• 3 tbsp breadcrumbs
• 1 egg(s)
• 1 tsp milk
• Pepper, mixed, coarsely ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Defrost the puff pastry according to the package instructions. Clean the vegetables. Cut the carrots, savoy cabbage, celery, and leek into thin strips. Sauté the diced shallots in butter, crush the garlic over them, add the vegetables, and sauté for about 5 minutes. Season with paprika, salt, pepper, cumin, and turmeric. Dice the feta cheese and mix it with the vegetables. Place 9 slices of puff pastry, overlapping them to form a rectangle. Press the edges firmly. Sprinkle breadcrumbs over the top and spread the filling on top, leaving a border of about 3 cm free on the sides. Fold the edges of the pastry in, roll up the strudel from the longer side, and place it seam-down on a baking sheet lined with baking paper. Cut the last slices of puff pastry into strips and decorate the strudel with them. Mix egg yolk with milk, brush the strudel with it, sprinkle with colored pepper and bake in a hot oven at 180° (fan oven 160°) for 40-45 minutes.