Mini potato strudel with almond-roasted pepper dip

Name: Mini potato strudel with almond-roasted pepper dip
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 200 g Potatoes; 1 Garlic clove; 1 (approx. 150 g) small zucchini; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packs (270 g each) fresh leaves-; 7-10 Tbsp PASTE; 75 g dried soft tomatoes; 1 collar Parsley; 150 g Feta cheese; 1 Egg (Gr. M); 2 TABLESPOONS crushed almonds; 1 glass (370 ml) roasted peppers; 1 pinch Sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

200 g Potatoes
1 Garlic clove
1 (approx. 150 g) small zucchini
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packs (270 g each) fresh leaves-
7-10 Tbsp PASTE
75 g dried soft tomatoes
1 collar Parsley
150 g Feta cheese
1 Egg (Gr. M)
2 TABLESPOONS crushed almonds
1 glass (370 ml) roasted peppers
1 pinch Sugar
baking paper

Directions

1
For the strudel, peel and wash the potatoes and cut them into small cubes. Peel garlic and chop finely. Clean, wash and roughly grate the zucchini. Heat the oil in a pan and fry the potatoes for about 8 minutes until golden brown.
2
Add garlic and zucchini to the potatoes and fry for about 2 minutes. Season with salt and pepper and let it cool down. Unroll puff pastry together with baking paper and let it rest for about 10 minutes.
3
Cut the tomatoes into small cubes. Wash parsley, pluck off leaves and chop finely. Crumble the cheese finely. Mix everything with the potatoes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut dough sheets into 8 rectangles each and spread the filling on top. Beat the long sides slightly over the filling, then roll up from the short side.
5
Place the strudel on a baking tray lined with baking paper. Whisk the egg and brush the strudel with it. Bake in a preheated oven for 15-20 minutes.
6
For the dip, roast almonds in a pan without fat. Let it cool down a little. Drain the paprika. Puree with the almonds. Season with salt, pepper and sugar. Serve the strudel with it.