Goat cheese in strudel leaf

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 1 pack of (120 g; 4 leaves) Strudel dough (refrigerator shelf;
  • 7-10 Tbsp Aunt Fanny)
  • 2-3 stem(s) Rosemary
  • 4-5 Tbsp Whipped cream
  • 1-2 TABLESPOONS Butter
  • 2 (150 g each) Rolls of goat's cream cheese
  • 2-3 TABLESPOONS liquid honey
  • 7-10 Tbsp stuffed cherry peppers
  • baking paper

Directions

  1. 1

    Let the dough rest in the package for about 10 minutes at room temperature. Wash the rosemary and chop the needles. Melt butter in the cream.

  2. 2

    Carefully unfold the strudel leaves. Place 1 leaf on a damp tea towel and spread a thin layer of cream on it. Place the remaining leaves on top, brushing each with cream.

  3. 3

    Place the goat's cheese in the middle of the dough. Spread rosemary and honey on top. Use the cloth to roll up into a strudel. Wrap the ends slightly. Spread with the rest of the cream.

  4. 4

    Place the strudel on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for 20-25 minutes until golden brown. Let cool down a little. Cut into pieces and arrange with the peppers.

Nutrition Facts

KCAL
100 kcal
CARBS
10 g
FATS
5 g
PROTEINS
4 g