Broccoli Ham Strudel with Lattice

For the broccoli ham strudel with lattice, remove puff pastry from refrigerator about 10 minutes before processing and preheat oven to 210°C. Cook broccoli in salted water with lemon juice until al dente (about 1 min.), drain well and let cool. Mix crème fraîche with egg and spices, add two thirds of bacon and cheese and mix with broccoli.

Unroll puff pastry with baking paper and place on baking sheet. Cut a 10 cm strip of dough lengthwise. Roll over narrower part with a lattice roller. Cover wider part of dough with filling, leaving about 2-3 cm border and brush with egg, spread remaining bacon and cheese over filling. Pull apart the lattice part and place it over the filling, pressing the edge firmly.

Place the broccoli and ham strudel on the baking tray lined with the rolled baking paper, brush the lattice with beaten egg and bake on the middle shelf for approx. 25 – 30 min. until golden brown.

Preparation Tip:

If you do not have a lattice roller available, cut the dough into narrow strips of about ½ cm and place the strips over the filling like a lattice.

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