Tomato, Rocket Leaf and Parmesan Strudel with Balsamic Dip

Strudels
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Ingredients for 6 portions
  • 250 g QimiQ Classic, unchilled
  • 100 g Low fat quark [cream cheese]
  • 100 g Parmesan, grated
  • 1 Egg(s)
  • 3 tbsp Instant mashed potato flakes
  • 40 g Pine nuts, finely chopped
  • 200 g Tomato(es), cored
  • 100 g Rocket salad, roughly chopped
  • 3 Garlic clove(s), finely chopped
  • 2 tbsp Vinegar
  • Salt and pepper
  • Ground nutmeg
  • Sugar
  • 1 package Fresh filo pastry
  • 50 ml Olive oil
  • For the balsamic dip (optional)
  • 125 g QimiQ Classic, unchilled
  • 125 g Tomato ketchup
  • 125 g Sour cream 15 % fat
  • 30 ml Balsamic vinegar
  • Salt and pepper
Method
1.
Preheat the oven to 180 °C (conventional oven) and prepare the pastry according to the instructions on the package.
2.
Whisk the unchilled QimiQ Classic smooth. Add the quark, Parmesan, egg, potato flakes and pine nuts and mix well.
3.
Add the tomatoes, rocket leaf and garlic and season to taste with the vinegar and seasoning.
4.
Brush the 9 sheets of pastry with oil and layer 3 sheets top of each other to make 3 strudels.
5.
Spread the filling onto the 3 sheets of pastry. Roll into strudels and seal well. Lay on a baking sheet lined with baking paper with the seams facing downwards and brush with oil. Prick with a fork to allow steam to esacape.
6.
Bake in the preheated oven for approx. 30 minutes (cover with tin foil to prevent burning if necessary).
7.
For the dip: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Season to taste.