Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Strudel pastry
Filling
Strudel
Dip
How it's done
Strudel pastry
Mix the flour and salt in a bowl. Pour in the oil and water, mix together. On a lightly floured surface, knead into a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Filling
Heat the oil in a non-stick frying pan. Add the potatoes, stir fry for approx. 5 mins. Reduce the heat, add the leek, garlic and rosemary, cook for approx. 5 mins., season.
Strudel
On a lightly floured surface, roll out the dough as thinly as possible to form a rectangle, place on a tea towel. With floured hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush the dough with the vegan butter, sprinkle the breadcrumbs on top. Spread the filling over the bottom half of the dough, leaving a border of approx. 2 cm. Fold the ends inwards. Loosely roll up the strudel, using the tea towel to help you. Brush the strudel repeatedly with the butter substitute as you go. Place the strudel seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter substitute.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.
Dip
Place the crème fraîche substitute in a small bowl along with all the other ingredients, mix together, serve with the strudel.
| Tip: | Speed up the process by using 1 pack of ready-made strudel dough (Betty Bossi, vegan, approx. 120 g). |
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