Ingredients
For 2 strudel(s)
For the potato strudel
250g
QimiQ Cream Base
1package
Strudel pastry
800g
Potatoes, cooked, peeled, squeezed
4
Egg yolk(s)
1package
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
g
Butter, melted, to brush
For the cheese sauce
250g
QimiQ Cream Base
150g
Cheese, grated
125ml
White wine
Salt and pepper
Ground nutmeg, ground
250g
Leaf spinach, blanched, chopped
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, vegetables and herbs and season to taste with salt, pepper and nutmeg.
- Place 2 pastry sheets for each strudel overlapping each other for approx. 2 cm. Brush with the melted butter and place the filling in a line along the edge of the pastry and 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.
- For the cheese sauce: bring the QimiQ Sauce Base together with the cheese and white wine to the boil. Season to taste with the salt, pepper and nutmeg and fold in the leaf spinach. Serve with the potato strudel.
Hints
- Vegetable stock can be used instead of white wine.
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