Ingredients
For 6 portions
1package
Puff pastry[Tante Fanny]
1ea
Egg(s), to brush
For the filling
250g
QimiQ Cream Base
100g
Onion(s), finely sliced
300g
White cabbage, finely shredded
100g
Carrot(s), rasped
1tbsp
Sunflower oil, to fry
1tbsp
Tomato paste
1tbsp
Paprika powder
2tbsp
Flat-leaf parsley
1pinch(es)
Salt and pepper
1small pinch(es)
Caraway seed powder
1ea
Lemon(s), finely grated zest
100g
Low fat quark [cream cheese]
1ea
Egg(s)
3tbsp
Instant mashed potato flakes
Preparation
- Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
- Fry the cabbage, onions and carrots in oil until soft. Add the tomato puree, paprika powder, parsley, seasoning and lemon zest and mix well. Allow to cool.
- Whisk QimiQ Classic smooth. Add the quark, egg and potato flakes and mix well. Fold in the cabbage mixture.
- Brush the pastry with the egg. Spread with the filling, roll into a strudel and lay onto a baking sheet lined with baking paper with the seam facing downwards. Brush the surface with egg and prick with a fork to allow steam to escape.
- Bake in the hot oven for approx. 50 minutes (cover with tin foil to prevent burning if necessary).
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