Vegetable Strudel with Herb Cream Cheese Dip

Ingredients

• 250 g flour (type 405)
• 125 ml water
• Salt
• 50 g butter (or margarine)
• 1 tbsp oil
• 250 g Broccoli
• 2 small zucchini
• 2 red bell peppers
• 2 yellow bell peppers
• black pepper from the mill
• 300 g frozen shrimp
• 1 Garlic clove
• 1 bundle mixed herbs
• 200 g low‑calorie cream cheese
• 2 tbsp milk
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Add flour, lukewarm water, salt, and fat to a mixing bowl. Knead with hand mixer attachments or in a stand mixer until a smooth, supple dough forms; continue kneading until the dough shines. Shape into a ball, lightly brush with oil, and let rest for about 30 minutes under a bowl rinsed with hot water.

2. 2.

   Clean broccoli, cut into florets, peel thick stems, and chop finely. Steam in a little salted water for about 3 minutes. Chop zucchini and peppers; heat 1 tsp oil and sauté peppers and zucchini for about 3 minutes, seasoning with pepper. Rinse shrimp and drain well.

3. 3.

   Dust a large linen cloth lightly with flour. Roll out the strudel dough on it. Carefully lift the dough with your hands and pull from the center over the back of your hand. Stretch into a rectangle until the dough is very thin. Spread the vegetables and shrimp onto the dough, season with salt and pepper. Using the cloth, roll the dough tightly. Fold in the sides. Place on a baking sheet lined with parchment paper. Brush lightly with oil. Bake at 225°C (gas stove; level 4) for 35–40 minutes until golden brown.

4. 4.

   Peel garlic. Rinse herbs, shake dry, pluck leaves and finely chop together with garlic. Mix with cream cheese and milk, season with salt and pepper. Transfer to a bowl, drizzle pumpkin seed oil over it. Slice the strudel and serve with the herb dip.