Prepare the dough for the vegetable strudel. Sift the flour onto the work surface and knead the curd cheese with the room-warm butter (in pieces). Add this mixture to the flour and mix with the salt to form a smooth dough.
Form the dough into a ball and wrap in plastic wrap. Leave to rest in the refrigerator for about 1/2 hour.
For the filling, peel the potatoes and cut into pieces. Boil in salted water until al dente (about 10-15 minutes) and strain. Mash the potatoes with a masher (a fork also works) and let them steam out.
Prepare the vegetables according to the type (peel, cut into pieces) and scald them in salted water (should be firm to the bite), mix them with the potatoes and let everything cool down.
Cut the sausages into pieces and add to the potato-vegetable mixture. Stir the cream cheese into the mixture and season to taste with salt and pepper. If you like, you can also season the mixture with garlic and/or herbs.
Roll out the dough on the countertop and spread the filling lengthwise down the center. Brush the edges of the dough with either water or beaten egg and fold in the strudel. Brush with egg and bake at 180-200°C for about 25 to 30 minutes.
For the sauce, whisk the sour cream until smooth and add the yogurt. Season with the herbs, salt, bell pepper, paprika powder and Worcester sauce.
If you like, you can also stir in a few drops of olive oil and some white wine vinegar. Serve the vegetable strudel
Preparation Tip:
Since fresh vegetables are not available in the winter time, frozen vegetables are a very good alternative. Just salt the vegetables a little, heat them in the microwave for a few minutes, and process as indicated in the recipe.
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