Broccoli Strudel with Almonds

For the broccoli strudel, boil the broccoli in salted water until tender and drain. Mash with a fork and set aside. Bring milk with butter to a gentle boil. Season well with salt, pepper and nutmeg. Pour in semolina and stir until mixture becomes compact and binds. Remove from heat and allow to cool briefly. In the meantime, toast the almond flakes without fat in a coated pan until golden brown.

Now stir the egg and yolk into the mixture. Add the broccoli and stir until the mixture has turned green throughout. Season with a little stock and stir in the almonds.

Roll out puff pastry some more, but not too much, and preferably place it immediately in a large baking pan (or baking sheet) lined with parchment paper. Spread semolina mixture in the center, indent a small groove lengthwise and spread the cheese in it. Fold the dough over on all sides. Carefully cut away any excess dough, shape into small rolls and decorate the surface of the broccoli strudel with them. Brush with egg white and bake the broccoli strudel at 180 °C for about 40-45 minutes until golden brown.

Preparation Tip:

If the broccoli strudel is intended as a main meal or for non-vegetarians, cubes of cooked ham, smoked meat, roasted chicken or turkey breast, but also strips of fish can be mixed in with the filling mixture.

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