PureSpelt strudel
for 4-6 people
Baking paper for the baking tray
Strudel pastry
150 g PureSpelt half-white flour
½ teaspoon of salt
1 egg, whisked
2 tablespoons of rapeseed oil
Approx. 2 tablespoons of water
Filling
1 onion, finely chopped
1 garlic clove, pressed
Butter for sauteing
800 g-1 kg of mixed vegetables, e.g. kohlrabi, leeks, carrots, pumpkin and spinach)
1-2 tablespoons of thyme leaves
Salt and pepper
50 g of butter, melted
50 g of grated Sbrinz cheese
4 tablespoons of grated almonds
A little thyme or flat-leaf parsley for garnishing
1
Strudel pastry: Mix together the flour and salt. Stir together the egg, oil and water and add to the flour. Knead to form an elastic, smooth dough. Allow the dough to stand for 1 hour under a hot-rinsed bowl.
2
Filling: Sauté the onions and garlic in the butter. Add the vegetables, simmer for a short time, season to taste and allow to cool.
3
On a lightly floured surface, roll out the dough as thinly as possible into a square (approx. 50 x 50 cm). Lay on a floured kitchen towel. Using your hands, stretch the dough out as thinly as possible. Spread it with melted butter. Sprinkle it with cheese and grated almonds taking care to leave a 3 cm border free all around the edge. Distribute the vegetables evenly over dough. Fold the free edges of the dough in over the vegetables. Starting from the longer side, roll up the strudel with the aid of the kitchen towel, lay it on the baking paper covered baking tray. Flatten the strudel with the aid of the kitchen towel, spread with melted butter.
Baking
Bake for 35-40 minutes in the middle of an oven preheated to 200°C. Occasionally spread with the remaining butter.
Suggestions
Lay strips of ham or bacon on the cheese and almond sprinkled dough according to taste and only then distribute the vegetables and finalise the strudel as described above. Serve the strudel together with a mixed salad.
Source:
IG Dinkel, Judith Gmür-Stalder
