Vegetable strudel with cress béchamel

Kelli Murphy
5 2
75 mins
75 mins


Servings: 1
  • 1 pack of (120 g) Strudel dough (refrigerator shelf, e.g. Aunt Fanny)
  • 300 g Carrots
  • 1 (approx. 500 g) Kohlrabi
  • 7-10 Tbsp salt, pepper, sugar
  • 1 collar Spring onions
  • 8 TABLESPOONS Butter
  • 200 g Herb cream cheese
  • 2 Eggs
  • 2 heaped Tbsp Flour
  • 1⁄4 l Milk
  • 1 Beet Cress
  • baking paper


  1. 1

    Let the strudel dough rest at room temperature for about 10 minutes. Peel and wash carrots and kohlrabi. Halve the kohlrabi. Cut both into 1⁄2 cm small cubes. Cover and cook in 400 ml boiling salted water for about 5 minutes.

  2. 2

    Drain and collect 1⁄4 l vegetable water. Clean, wash and cut spring onions into rings. Mix with the vegetables, season with pepper.

  3. 3

    Line baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Melt 6 tablespoons of butter. Place 1 pastry sheet on a tea towel. Brush with 2 tbsp. butter.

  4. 4

    Place the dough sheet on top. Spread with half of the cream cheese, leaving a 3 cm wide edge on both sides. Spread the vegetable mix on one long side of the dough. Whip the edges of the dough inwards.

  5. 5

    Roll up the strudel using the tea towel and place on the baking tray. Prepare a second strudel with the remaining ingredients in the same way. Place on the baking tray. Brush each strudel with 1 tablespoon of butter. Bake in a hot oven for 30-40 minutes.

  6. 6

    For the béchamel, boil the eggs in boiling water for about 10 minutes until hard, then rinse with cold water. Heat 2 tablespoons of butter in a saucepan. Dust with flour and sauté until golden brown. Add milk and 1⁄4 l vegetable water bit by bit while stirring.

  7. 7

    Bring to the boil and simmer for about 5 minutes. Peel and coarsely chop the eggs. Cut cress from the bed. Season sauce with salt, pepper and 1 pinch of sugar. Stir in eggs and cress. Arrange strudel and béchamel sauce.

Nutrition Facts

250 kcal
18 g
16 g
7 g