Ingredients
For 2 strudel(s)
250g
QimiQ Cream Base
500ml
1package
Fresh strudel [filo] pastry
800g
Potatoes, cooked, peeled, squeezed
4
Egg yolk(s)
175g
Cream cheese
300g
White asparagus, cooked, cut into pieces
1
Red onion(s), diced
1
Garlic clove(s), finely chopped
1tsp
Flat-leaf parsley, finely chopped
Salt and pepper
Ground nutmeg, ground
250g
Leaf spinach, blanched, chopped
g
Butter, melted, to brush
Preparation
- Preheat the oven to 200 °C (conventional oven) and prepare the strudel pastry according to the instructions on the package.
- Mix the potatoes together with the QimiQ Sauce Base, egg yolks, cream cheese, asparagus, onion, garlic and parsley and season to taste with salt, pepper and nutmeg.
- For each strudel, place 2 pastry sheets so that they overlap by about 2 cm. Brush with the melted butter and place the filling in a line along the edge of the pastry. Roll into a strudel using a tea towel. Place on a baking tray lined with baking paper and bake in the preheated oven for approx. 20 minutes.
- Heat the QimiQ Sauce Hollandaise. Fold in the spinach and serve with the strudel.
Hints
- Refine the spinach with some ground nutmeg.
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