Mini chopped strudel

Name: Mini chopped strudel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 600 g young spinach; 1 Garlic clove; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 500 g mixed minced meat; 80 g Raisins; 50 g Pine nuts; 7-10 Tbsp Pepper; 7-10 Tbsp ground cinnamon; 7-10 Tbsp ground cumin; 1 Egg yolk (size M); 4-5 Tbsp Whipped cream; 300 g Whole milk yoghurt; 7-10 Tbsp a few squirts of lemon juice; 3 Stem(s) Mint; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
600 g young spinach
1 Garlic clove
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
500 g mixed minced meat
80 g Raisins
50 g Pine nuts
7-10 Tbsp Pepper
7-10 Tbsp ground cinnamon
7-10 Tbsp ground cumin
1 Egg yolk (size M)
4-5 Tbsp Whipped cream
300 g Whole milk yoghurt
7-10 Tbsp a few squirts of lemon juice
3 Stem(s) Mint
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Wash the spinach and drain well. Peel garlic and onion. Chop garlic finely. Chop onion finely. Heat 1 tbsp. oil in a frying pan. Fry half of the onion cubes for about 2 minutes. Add the spinach and let it collapse. Cook until the liquid has evaporated. Season spinach with salt and nutmeg
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for 5-6 minutes until crumbly. After approx. 3 minutes add the remaining onion cubes, garlic, raisins and pine nuts and fry them. Remove the mince from the heat and add the spinach. Season mixture with salt, pepper, cinnamon and cumin
3
Mix the egg yolk and cream. Halve 4 sheets of filo pastry crosswise. Spread the edges of 6 sheets with egg yolk cream. Place 1/2 filo leaf on the bottom half of each filo leaf. Pour about 3 tbsp. chopped mass on each half of the dough. Whip the dough on the sides about 2 cm over the filling and roll up tightly. Brush the packs with egg yolk cream and place them on a baking tray lined with baking paper. Bake on the middle shelf of a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes until golden brown
4
Season yoghurt with salt, pepper and lemon juice. Wash mint and shake dry. Pluck the leaves, except for a few for garnishing, from the stems and chop finely. Fold mint into the yoghurt. Arrange the parcels on a plate. Add the mint yoghurt