John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, from the refrigerated section
- 1 Hokkaido pumpkin (se), approx. 500 g each
- 1 medium-sized potato(s), approx. 150 g each
- 4 sage leaves
- salt and pepper
- nutmeg
- 1 tbsp oil
- 250g mozzarella
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Remove the purchased puff pastry from the refrigerator to make it easier to work with. Preheat the oven to 180°C (fan oven) or 200°C (top and bottom oven). Peel, hollow out, and coarsely grate the pumpkin, as well as peel and grate the potatoes; this will make the dish juicier. Chop the sage leaves, add them, and mix well. Season the mixture with salt, pepper, and a little nutmeg. Spread out the puff pastry, spread the filling on top, and arrange the sliced mozzarella on top. Fold in the sides, roll up the strudel, and place the seam down on a baking sheet lined with baking paper. Baking time: approx. 30 minutes. The strudel is easy to prepare and makes a great side dish for quickly roasted meats, such as fillet.
Facebook Comments