Strudel-Focaccia

Name: Strudel-Focaccia
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 pack of (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf); 2-3 stem(s) Rosemary; 4 TABLESPOONS Whipped cream; 15 g Butter; 2 packages (150 g each) Fresh goat cheese; 2-3 TABLESPOONS Acacia honey; 7-10 Tbsp small stuffed peppers; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 pack of (120 g) Drawn strudel dough (4 extra tender Viennese strudel sheets; 2 x 2 sheets; refrigerated shelf)
2-3 stem(s) Rosemary
4 TABLESPOONS Whipped cream
15 g Butter
2 packages (150 g each) Fresh goat cheese
2-3 TABLESPOONS Acacia honey
7-10 Tbsp small stuffed peppers
baking paper

Directions

1
Let the strudel leaves in the package rest for 15-20 minutes at room temperature. Wash the rosemary, shake dry and pluck the needle from the twigs. Heat the cream and butter in a small pot until the butter has melted. Place a damp tea towel on the work surface. Remove the strudel leaves from the packet and unfold them. Carefully place 1 sheet on the cloth and spread a thin layer of cream and butter on it. Place the remaining 3 leaves on top, each turned by 90 °, and brush each leaf with a thin layer of cream butter in between.
2
Place goat's cream cheese rolls next to each other on the front edge of the strudel leaves. Spread rosemary on top, except for a little to garnish, and sprinkle with honey. Roll up the strudel from bottom to top using the cloth. Fold the edges in slightly. Spread with remaining cream butter. Place on a baking tray lined with baking paper
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven. Leave to cool down a little. Cut the strudel into pieces and arrange on a plate with rosemary and small stuffed peppers
4
Waiting time approx. 10 minutes