Broccoli Strudel

For the broccoli strudel, first prepare the strudel dough according to the basic recipe.

Soak the mushrooms in lukewarm water for about 15 minutes. Halve the peppers, remove the seeds and cut into small cubes. Wash broccoli and cut into small florets. Chop the herbs finely. Peel and chop garlic, wash bean sprouts thoroughly. Remove the mushrooms from the water and drain well.

Then roast the pine nuts in a frying pan without fat until golden brown, remove.

Heat the oil in a frying pan and fry the garlic and mushrooms briefly. Add pepperoni and broccoli, fry briefly. Remove the pan from the heat and let the vegetables cool down a bit.

Cut the blue cheese into cubes and add to the broccoli vegetables with bean sprouts, pine nuts and herbs, season with salt and pepper and then mix everything well.

Preheat the oven to 200 °C.

First roll out the strudel dough to a thickness of about 1 cm. Then carefully place the dough sheet on a large floured tea towel and stretch the strudel dough on it as thinly as possible into a large oval.

Spread the vegetable filling evenly over the dough and smooth it out, leaving a 2 cm border all around. Brush edges of dough with beaten egg.

Now roll up the strudel from the long side by pulling up the kitchen towel on one side.(Learn how to roll up strudel properly in this video!).

A large baking sheet with baking paper a

Preparation Tip:

The broccoli strudel is best served with a dip.

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