Three "S": Sweet potato and sauerkraut strudel

Ingredients for 4 servings:

• 850 g sweet potatoes, peeled, roughly diced
• 1 large onion(s), roughly diced
• 2 small pears, firm, roughly diced
• ½ leek(s), white part only, cut into rings
• 1 class can/n sauerkraut, drained weight 350 g
• 8 tbsp rapeseed oil or olive oil for frying
• Pepper, from the mill
• Salt, coarse
• Paprika powder
• Oregano, shredded
• Marjoram, shredded
• Cumin powder
• 75 g lean ham cubes
• 100 g Roquefort
• 75 g double cream cheese
• 30 g hard cheese, e.g. Parmesan or Grana Padano, sliced
• 75 g breadcrumbs or breadcrumbs
• 1 pack of strudel dough
• 1 egg(s), separated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Vegetarian or with some ham – depending on how you like it

Brown the diced sweet potatoes in the oil in a large pan over high heat; after five minutes, add the diced onion and pear. Season generously with pepper, salt, paprika, oregano, and marjoram. After another ten minutes, stir in the well-drained sauerkraut and fry for another five minutes. Stir the diced ham (if desired) into the mixture, then reduce the heat. Combine the Roquefort, cream cheese, and hard cheese and fold into the sweet potato and sauerkraut mixture. Keep warm. Layer half of the strudel dough sheets on a baking sheet lined with baking paper, sealing the individual sheets together with egg white. Sprinkle a wide strip of breadcrumbs or breadcrumbs down the center of each top layer. Place half of the sweet potato and sauerkraut mixture on each strudel dough stack, form two logs, and brush each with egg white to seal. Brush the tops of both rolls generously with egg yolk and bake until crispy in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven). The servings are quite generous—with a side salad, it’s enough for five people.