John Myers
Ingredients for 2 servings:
- 250 g puff pastry
- 2 tomatoes
- 1 bell pepper(s)
- 180 g mozzarella
- olive oil
- herbs, Italian
- Salt
- 1 egg yolk for brushing
- possibly onion(s)
- possibly garlic
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
spontaneous creation
Preheat oven to 200°C. Roll out the puff pastry into a rectangle. Cut the tomatoes into pieces, removing any seeds (“drip”). Cut the peppers and mozzarella into pieces. Stir in a little olive oil and herbs (basil, oregano, rosemary, etc., depending on your preference). Add the vegetables and mozzarella and mix well. Chop the onion and garlic, sauté lightly or mix in raw, if desired. It’s delicious without, too! Spread the filling on one half of the puff pastry. Make sure to leave enough dough to seal the strudel later. Fold the second half of the pastry over the top and press the edges together firmly. Fold in the top and bottom of the pastry, then cut crosswise every 1.5 cm across the top. Brush the pastry with the egg yolk. Bake at 200°C until the strudel is golden brown (approx. 15 minutes, watch closely).
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