Studded pastry roll with potato feta filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Let the strudel dough rest in the closed package for about 10 minutes at room temperature. Peel and wash the potatoes and cut into cubes of approx. 0.5 x 0.5 cm. Finely dice the feta. Mix potato cubes, feta, 1-2 tsp salt, 1/2 tsp pepper. Melt butter. Put a sheet of strudel dough on a tea towel. Brush with butter. Put the 2nd strudel dough sheet on top and coat with butter as well

2. 2

   Spread half the potato mixture in a strip at the bottom of the dough. Roll up the strudel using a tea towel and place it on a baking tray lined with baking paper. Repeat the process with the remaining ingredients and place the 2nd strudel on the baking tray. Coat the strudel with the remaining butter and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes

3. 3

   In the meantime peel and finely dice the onion. Wash rosemary, shake dry, pluck needles from the twigs and chop. Heat the oil and sauté the rosemary and onion for about 4 minutes. Add tomatoes, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar

4. 4

   Cut up the finished strudel and arrange on plates with tomato sauce

Nutrition Facts

KCAL
600 kcal

CARBS
46 g

FATS
36 g

PROTEINS
19 g