Hearty strudel with black salsify-casseler filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Fill a large bowl with cold water. Add vinegar and 2 tablespoons of flour and mix. Brush black salsifies vigorously under running cold water, peel and immediately place in the prepared flour vinegar water. Bring salted water to the boil in a wide saucepan. Add black salsifies, cover and cook for approx. 15 minutes until firm to the bite

2. 2

   Take the strudel dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Clean and wash spring onions and cut into fine rolls. Put something aside for sprinkling. Melt butter. Unfold strudel dough sheets. Put 1 sheet on a tea towel, spread with butter thinly, put 2. sheet on top, spread with butter thinly. Place 3rd sheet on top.

3. 3

   Spread one half with half of the cream cheese, leaving an approx. 3 cm wide rim. Spread half of the cheese one after the other with half of the smoked pork, half of the black salsify and half of the spring onion. Fold the uncoated strudel half and lateral edges over the filling, then roll up from the lower long side. Place the strudel on a baking tray lined with baking paper with the dough seam facing downwards and brush with butter. Process remaining strudel dough and filling in the same way. Place on the baking tray and brush with butter. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes until golden brown

4. 4

   Mix mayonnaise and mustard. Sprinkle finished strudel with spring onion rings. Add dip

Nutrition Facts

KCAL
600 kcal

CARBS
33 g

FATS
42 g

PROTEINS
18 g