Vegetarian Vegetable Strudel

Ingredients

• 400 g puff pastry (frozen)
• 30 g melted butter
• 1 Garlic clove
• 2 onions
• 2 tbsp olive oil
• 500 g broccoli
• 2 carrots
• 100 g celery
• 2 red bell peppers
• Salt
• 200 g Sour Cream
• 3 eggs
• 100 g grated Gouda cheese
• 2 tbsp freshly chopped basil
• black pepper (ground)
• nutmeg

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side, then roll it out overlapping and brush with a little butter. Peel and finely chop the garlic; peel and dice the onions.

2. 2.

   Sauté the garlic and onions in hot oil until translucent, then set aside.

3. 3.

   Preheat the oven to 160 °C (fan).

4. 4.

   Clean, wash, and cut broccoli, carrots, celery, and bell peppers into small pieces or cubes. Blanch for about 1 minute, cool in ice water, and drain. In a bowl combine sour cream, eggs, cheese, and basil; season with salt, pepper, and a pinch of nutmeg. Mix in the blanched vegetables and sautéed onions. Spread the mixture over the pastry, roll up carefully, and bake in the oven for about 45 minutes until golden brown. Brush several times during baking with the remaining melted butter. Serve fresh with herb cream if desired.