Green Vegetable Strudel with Basil Creme Fraiche


First of all, there is (kind of) big news: I received my 50th followers this weekend! A huge thank you to everyone, who bothers enough to take the time, reading my recipes, maybe even commenting on it, and then even trying it out 🙂 When I started this blog, I never expected it to grow so quickly, I always thought, it will just be more convenient to send a link to my friends, than to send a picture of my food to everyone individually 😉 Turns our, there are more people who seem to be interested in the kind of food I make, and I am very grateful for this! It makes me so happy, when I hear that someone tried a recipe of my blog, just like a little child!

Today, I have a new take on a very traditional Austrian dish for you – the Strudel. Sometimes also made with puff pastry, the most typical thing about this dish is the special Strudel pastry. It is made out of flour, salt, water and oil, in order to give it a very expansible texture. The most well known kind of Strudel is filles with apples and raisins and is often served warm, garnished with vanilla ice cream. While I plan to bake this traditional one at some point as well, today I present to you a vegetarian savory take on this great dish of the Austrian cuisine 🙂

Ingredients (serves 3):

For the pastry: For the filling:
250 g wheat flour 1/2 eggplant
1 tsp salt 1/2 zucchini
4 tbsp oil 1/2 rod of leek
3 spring onions
For the dip: 1 clove of garlic
5 tbsp creme fraiche 100 g feta (made of sheep milk)
 1 large handful of fresh basil salt, pepper
 1/2 lemon (the juice)
 salt, pepper  3 tbsp butter

Combine flour, salt and 3 tbsp of oil to a dough. Add bit by bit 125 ml of water and keep on kneading until the mixture is a firm dough. Spread with oil and let it rest for at least 30 minutes under a cover. Wash the vegetables and cut the into small cubes. Heat olive oil in a pan and start to fry the spring onions. When they turn glossy add the eggplants and press the garlic to the vegetables. Add zucchini and leaks and fry until the vegetables don’t loose water anymore. Season with salt and pepper and take off the heat. Cut the feta into cubes and stir it under the vegetables.

Preheat the oven to 200°C. Spread a dish towel on the counter top and sprinkle with flour. Roll out the dough as thin as possible, then pull it carefully with your hands into a rectangle to make it even thinner. You should be able to see the pattern of the towel through the dough. Transfer the filling to dough along the shorter end of the rectangle. Melt the butter in a sauce pan. Lift the towel to roll the dough around the filling. After each turn spread some melted butter over the dough. Place the Strudel with the edge downside on a baking sheet and bake for 35-40 minutes at 200°C. In the meantime chop the basil and mix with creme fraiche, lemon juice, salt and pepper. To serve, cut the strudel into slices and garnish with the basil creme.

Tip: Technically you can fill the strudel with anything, any vegetable you like, but also minced meat for a non-vegetarian version. Serve with a salad to add some freshness. Maybe go on youtube to see some directions about how exactly you should pull the pastry, in order to make it extra thin 😉


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