Goat Cheese Strudel Parcels with Beet Dip

Ingredients

• 350 g goat cheese (45% fat)
• 200 g pastry dough
• 1 egg yolk
• 2 tbsp olive oil
• 1 beetroot
• 30 g raspberries
• 150 g Yogurt (3.5% fat)
• Salt
• Pepper
• 0.25 tsp Dried thyme

Instructions

1. 1.

   Slice the goat cheese into 1 cm thick slices. Cut 3–4 layers of pastry dough into 20 x 20 cm squares. Place two goat cheese slices on each square, brush the edges with egg yolk and wrap the cheese in the dough.

2. 2.

   Heat oil in a pan and brown the parcels on both sides over medium heat for about 5 minutes until golden brown.

3. 3.

   Meanwhile peel and grate the beetroot. Wash and pat dry the raspberries, then mash them in a bowl with a fork. Mix the mashed berries with yogurt and grated beetroot. Season the dip with salt, pepper, and thyme. Serve the goat cheese strudel parcels with the beet dip.