Strudel Focaccia

For 8 people
  • 1 pack (120 g) Pulled strudel dough (4 extra-delicate Wiener strudel sheets; 2 x 2 sheets; refrigerated shelf)
  • 2–3 stem (s) rosemary
  • 4 EL whipped cream
  • 15 g Butter
  • 2 packs (150 g each) Goat's cream cheese
  • 2–3 EL Acacia honey
  • small stuffed peppers
  • baking paper
40 minutes
easy
1.
Strudel sheets in the pack for 15–20 minutes at room temperature let rest. Wash the rosemary, shake it dry and pluck the needle from the branches. Heat the cream and butter in a small saucepan until the butter has melted. Place a damp tea towel on the work surface. Take the strudel sheets out of the package and unfold them. Carefully place 1 sheet on the cloth, spread thinly with a little cream butter. Place the remaining 3 leaves on top, each turned by 90 °, in between spread each leaf thinly with cream butter
2.
Place the goat cream cheese rolls next to each other on the front edge of the strudel leaves. Spread the rosemary on top except for something to garnish, drizzle with honey. Use the cloth to roll up the strudel from bottom to top. Fold in edges a little. Brush with the rest of the cream butter. Place on a baking sheet lined with baking paper
3.
In a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes to bake. Take out of the oven. Allow to cool slightly. Cut the strudel into pieces, arrange on a plate with rosemary and small filled peppers
4.
Wait approx. 10 minutes
1 person approx.:
  • 110 kcal
  • 460 kJ
  • 5 g protein
  • 5 g fat
  • 12 g carbohydrates

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