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.
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.
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.
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.