Carrot Strudel

Ingredients

• 50 g dried fig
• 1 kg slim bundle of carrots
• 100 g onions
• 1 red chili pepper
• 2 oranges
• 4 tbsp olive oil
• 2 piment seeds
• 1 stick cinnamon (about 7 cm long)
• 1 tsp coriander seeds
• 1 pinch saffron strands
• Salt
• Pepper
• 2 sheets pastry dough (frozen, about 40x40 cm)
• flour (for dusting)
• 2 tbsp breadcrumbs (preferably whole grain)
• 2 tbsp milk (1.5% fat)
• 125 g yogurt (0.3% fat)
• 50 ml sparkling mineral water

Instructions

1. 1.

   Cut the figs into small cubes and soak them in a bowl covered with warm water.

2. 2.

   Wash, peel, and quarter the carrots lengthwise. Peel the onions and cut them into thin strips.

3. 3.

   Halve the chili pepper, remove the seeds, wash it, and finely chop it. Halve the oranges and juice them; measure out 150 ml of juice.

4. 4.

   Heat 2 tbsp olive oil in a pot, sauté the onions for 3 minutes until translucent. Add piment, cinnamon, coriander seeds, and chopped chili pepper and cook for another minute.

5. 5.

   Add the carrots, sauté for 1 minute, then pour in 150 ml orange juice.

6. 6.

   Drain the figs and add them with saffron to the pot. Cover and simmer over medium heat for 12-15 minutes. Season with salt and pepper. Remove from the pot, drain, and let cool completely.

7. 7.

   Meanwhile, place one pastry sheet on a floured kitchen towel and brush it with 1 tbsp oil.

8. 8.

   Lay the second sheet on top, brush with the remaining oil, and sprinkle breadcrumbs over the lower third.

9. 9.

   Place the cooled carrots lengthwise on the breadcrumbs.

10. 10.

    Fold the ends of the strudel slightly and roll it up using the kitchen towel.

11. 11.

    Transfer to a baking tray lined with parchment paper and brush with milk.

12. 12.

    Bake in a preheated oven at 200°C (convection: 180°C, gas: level 3) for 30 minutes on the second rack from below. Mix yogurt and mineral water together, season with salt and pepper. Serve sliced strudel with the yogurt sauce.

13. 13.