Strudel dough roll with potato feta filling

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 7-10 Tbsp 1 P. (120 g) Strudel dough (refrigerator shelf)
  • 800 g Potatoes
  • 300 g Feta
  • 7-10 Tbsp salt, pepper, sugar
  • 75 g Butter
  • 1 Onion
  • 1 Branch rosemary
  • 2 TABLESPOONS Olive oil
  • 1 can(s) (425 ml) cherry tomatoes
  • baking paper

Directions

  1. 1

    Let the strudel dough rest in the package at room temperature for about 10 minutes. Peel and wash the potatoes and cut them into small cubes (approx. 0.5 x 0.5 cm). Finely dice the feta. Mix potatoes, feta, approx. 1 tsp salt and approx. 1⁄2 tsp pepper.

  2. 2

    Melt the butter.

  3. 3

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Place a sheet of strudel dough on a tea towel. Brush with butter. Place a second strudel dough sheet on top and also brush with butter.

  4. 4

    Spread half the potato mixture on one long side of the dough. Whip the edges of the dough inwards. Roll up the strudel with a tea towel and place on a baking tray.

  5. 5

    Prepare a second strudel from the remaining ingredients in the same way. Place on the baking tray. Brush both strudels with remaining butter and bake in the hot oven for 30-40 minutes.

  6. 6

    For the tomato sauce, peel and chop the onion. Wash the rosemary, shake dry and chop the needles. Heat the oil. Fry the rosemary and onion in it. Add tomatoes and juice, bring to the boil and simmer open for about 5 minutes.

  7. 7

    Season with salt, pepper and 1 pinch of sugar. Cut the strudel open and serve with the tomato sauce.

Nutrition Facts

KCAL
300 kcal
CARBS
23 g
FATS
18 g
PROTEINS
10 g