Vegetable Strudel with Yogurt Sauce

Ingredients

• 1 red bell pepper
• 1 onion
• 1 Zucchini
• 2 cloves garlic
• 4 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 tsp freshly chopped thyme
• 100 g feta cheese
• 300 g strudel dough
• 4 Tbsp breadcrumbs
• 200 g yogurt
• 2 tbsp heavy cream (30%)
• 1 clove garlic
• 1 tbsp finely chopped parsley
• Lemon juice

Instructions

1. 1.

   Allow the strudel dough to thaw and preheat the oven to 200°C fan-forced.

2. 2.

   Wash, halve, trim, and slice the bell pepper into strips. Peel and cut the onion into wedges. Wash, trim, and dice the zucchini. Peel and finely chop the garlic. Sauté all vegetables in 2 tbsp butter for about 5 minutes, season with salt, pepper, and thyme, then remove from heat. Crumble feta over the mixture.

3. 3.

   Layer the strudel dough sheets on top of each other, cut into approximately 15x20 cm rectangles. Melt the remaining butter and brush it lightly over the rectangles. Sprinkle breadcrumbs on top and place filling in the center. Fold the shorter edges over the filling and roll up. Place on a baking tray lined with parchment paper and brush with the remaining butter. Bake in the preheated oven for 25–30 minutes until golden brown.

4. 4.

   For the yogurt sauce whisk yogurt with heavy cream until smooth. Peel, finely chop garlic, and add it along with parsley to the sauce. Season with lemon juice.

5. 5.

   Remove the strudels from the oven, cut each into halves, and serve on top of the yogurt sauce.