John Myers
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Vegetable Strudel on Sour Cream
The perfect vegetable strudel on sour cream recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 5 tbsp Oil
- 75 ml Lukewarm water
- 1 pinch Salt
- 80 g Butter
filling
- 1 kg Seasonal vegetables
- 1 pinch Salt
- 1 pinch Pepper
Sour cream sauce
- 30 g Butter
- 1 tbsp Flour
- 200 ml Cream
- 150 ml Sour cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- Put the flour in a bowl or on a board, make a well in the middle. Stir oil and water alternately into the well, then knead the dough for a long time until it is supple. Then cover and let rest for 30 minutes.
- Then spread a large cloth on a table and sprinkle with flour. Roll out the dough very thinly, preheat the oven to 160 ° C. Melt 1 tablespoon butter in the pan, steam the onions and vegetables until translucent (approx. 3-5 min) and then distribute them on the dough, making sure to leave a 10cm edge free from the topping. Fold in the sides and roll up the dough with the cloth from front to back and place on the baking sheet.
- Melt the remaining butter in a saucepan and brush the strudel with a brush. Now put in the oven for 45 minutes. For the sauce, foam up 30g butter in a saucepan, briefly brown 1 tablespoon flour (roux) with cream, season with salt, pepper and nutmeg. Mix in the sour cream.
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