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easy &quick

Cream Cheese and Bell Pepper Strudel

QimiQ Benefits

  • Problem-free reheating possible
  • Fillings remain moist for longer
  • Creamy indulgent taste with less fat

Minutes

25

Difficulty

easy

Cream Cheese and Bell Pepper Strudel
Cream Cheese and Bell Pepper Strudel

Ingredients

For 6 portions

  • 250g

    QimiQ Sauce Base

  • 100g

    Cream cheese

  • 1pcs

    Egg(s)

  • 1pcs

    Egg yolk(s)

  • 1tbsp

    Olive oil

  • 1pcs

    Yellow bell pepper(s), finely diced

  • 1pcs

    Green bell pepper(s), finely diced

  • 1pcs

    Red bell pepper(s), finely diced

  • 300g

    Potatoes, peeled and cooked, strained

  • 100g

    Parmesan, grated

  • 1tbsp

    Chives, finely sliced

  • 1pinch(es)

    Salt and pepper

  • 1package

    Puff pastry

  • 1pcs

    Egg(s), to brush

Preparation

  1. Preheat an oven to 320 °F (conventional oven).
  2. Mix together the QimiQ Sauce Base, cream cheese, egg and egg yolk.
  3. Sauté the sweet peppers in hot olive oil. Let cool.
  4. Add the sweet peppers, potato, parmesan and herbs to the QimiQ mixture and season to taste.
  5. Line a loaf tin with baking paper (approx. 30 cm). Line with the puff pastry and leave an overlap to cover the filling.
  6. Pour the filling onto the pastry, cover with the pastry overlap and brush with egg.
  7. Bake in the hot oven for approx. 50 minutes (cover with tin foil to prevent burning if necessary).
  8. Tip out of the loaf tin and allow to cool for at least 20 minutes before serving.
Some doughy looking food

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