Ingredients
For 6 portions
1package
Fresh filo pastry
For the filling
250g
QimiQ Sauce Base
100g
Low fat quark [cream cheese]
100g
Parmesan, grated
1
Egg(s)
40g
Pine nuts, finely chopped
200g
Tomato(es), cored
100g
Arugula [Rocket leaf], roughly chopped
3
Garlic clove(s), finely chopped
2tbsp
Vinegar
Salt and pepper
Nutmeg
g
Sugar
50ml
Olive oil
For the balsamic dip
125g
QimiQ Classic, room temperature
125g
Tomato ketchup
125g
Sour cream 15 % fat
30ml
Balsamic vinegar
Salt and pepper
Preparation
- Preheat an oven to 360 °F (conventional oven) and prepare the pastry according to the instructions on the package.
- For the filling: mix together the QimiQ Sauce Base, quark, Parmesan, egg and pine nuts.
- Add the tomatoes, rocket leaf and garlic and season to taste with the vinegar and seasoning.
- Brush the 9 sheets of pastry with oil and layer 3 sheets top of each other to make 3 strudels.
- 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.
- Bake in the hot oven for approx. 30 minutes (cover with tin foil to prevent burning if necessary).
- For the dip: whisk the unchilled QimiQ Clasic smooth. Add the remaining ingredients and mix well. Season to taste.
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