PureSpelt Vegetable Strudel

Preliminary time: approx. 30 minutes resting time

Preparation time: approx. 40 minutes

Baking or cooking time: approx. 35 minutes

serves 4

Strudel dough

200 g PureSpelt half-white or white flour
1/2 tsp salt
1 egg
2 tbsp rapeseed, canola or olive oil
4-5 tbsp water

a little PureSpelt half-white or white flour for rolling out

Filling

1 onion, sliced
2 clove garlic, pressed
2 tbsp butter
approx. 1,2 kg mixed seasonal vegetables e.g. carrots, kohlrabi, leeks, spinach and peppers, cut small
salt
freshly ground pepper
75 g butter, melted
2 tbsp breadcrumbs
100 g Gruyère cheese, grated

Sauce

200 g crème fraîche
salt
freshly ground pepper
4 tbsp mixed herbs, e.g. chives, parsley and thyme, chopped finely

1

For the dough: mix the flour and salt. Mix the egg, oil and water separately, then form a well in the flour mixture and pour in. Mix together, then knead briefly to form a smooth, elastic dough. Cover and let rest at room temperature for 30-60 minutes.

2

For the filling: sauté the onion and garlic in the butter. Add all the vegetables (except the spinach leaves), and steam for 8-10 minutes (with a little water if necessary), then season and let cool.

3

Using a little flour, roll out the dough into a rectangular approx. 40 x 60 cm, and as thin as possible. Place the dough on a floured tea towel and stretch as thinly as possible by hand. Brush the dough with half of the melted butter, saving the rest. Spread the breadcrumbs and cheese over the bottom 2/3 of the surface, then spread the vegetables on top. Fold the side edges over the filling. Using the kitchen towel, roll up the strudel and place on a parchment-lined baking sheet. Brush the surface of the strudel with a little butter.

4

Bake: Preheat the oven to 200 °C convention (180 °C convection). Bake the strudel for 35-40 minutes in the lower half of the oven until crispy, then brush with the remaining butter.

5

For the sauce: mix together all the ingredients , season and serve with the strudel.

Tips

You can use different vegetables for the filling, depending on the season. Other suitable sauces would be hollandaise, yogurt or quark. Use whatever herbs you have in the garden—a mixture also tastes delicious!

Source:

IG Dinkel, Judith Gmür-Stalder