Strudel dough tower with spring stopper

Name: Strudel dough tower with spring stopper
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 filo or yufka dough (approx. 25 g; 30 x 31 cm; cooling shelf); 40 g Butter; 2-3 TABLESPOONS Icing sugar; 75 g Baby leaf salad mix; 1 collar Chives; 1 collar Radishes (approx. 10 pieces); 250 g Cream curd; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Chervil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 filo or yufka dough (approx. 25 g; 30 x 31 cm; cooling shelf)
40 g Butter
2-3 TABLESPOONS Icing sugar
75 g Baby leaf salad mix
1 collar Chives
1 collar Radishes (approx. 10 pieces)
250 g Cream curd
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
2 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Chervil
baking paper

Directions

1
Let the strudel dough sheet rest at room temperature for about 10 minutes. Melt butter. Cut 12 circles from the dough with a cookie cutter (6.5 cm Ø). Place the circles on a baking tray lined with baking paper and brush with butter. Dust with icing sugar and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 3 minutes. Take out and let cool down
2
Wash the salad and drain well. Wash the chives, dab dry and cut into fine rolls. Set aside approx. 1 tbsp for garnishing. Clean and wash the radishes. Set 4 pieces aside. Cut remaining radishes into small cubes. Stir the quark until smooth. Stir in chives and radishes. Season to taste with salt, pepper and sugar. Cut the remaining radishes into thin slices. Season vinegar with salt, pepper and sugar. Add oil drop by drop. Mix salad, radishes and vinaigrette
3
Spread strudel dough circles with spring quark and place 3 pieces on top of each other. Spread the salad on and around the turrets. Possibly garnish with chervil. Sprinkle with chives. Serve immediately