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
Tofu
Filling
Strudel
How it's done
Tofu
Heat the oil in a non-stick frying pan. Reduce the heat, add the onion and tofu, stir fry for approx. 8 mins. Add the walnuts, stir fry for approx. 5 mins, set aside.
Filling
In a bowl, mix the yoghurt with all the other ingredients up to and including the pepper. Add the sauerkraut, potatoes and pears along with the reserved tofu, mix in
Strudel
Carefully unfold the pastry sheets, brush with a little butter, place on top of each other. Spread the filling over the bottom third of the pastry, leaving a border of approx. 2 cm along the sides. Fold in the side edges, then roll up the strudel. Brush the pastry repeatedly with a little butter. Place the strudel seam-side down on a baking tray lined with baking paper, make several diagonal incisions in the pastry using a knife. Brush the strudel with the remainder of the butter.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove, plate up.
| Serve with: | Salad |
|---|
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