Vegetable strudel with herbs

Name: Vegetable strudel with herbs
Ingredients: 150 g Pointed pepper; 1 Tante Fanny puff pastry roll; 1 garlic clove; 150 g Zucchini; 150 g Fennel; 3 Olive oil; 1 Red onion; 60 g Mixed garden herbs; Oregano; 2 Eggs; 150 g Crème fraîche; 40 g Breadcrumbs; Pepper; Salt

Vegetable strudel based on, among others, fennel, zucchini, and sweet pointed pepper, made with fresh puff pastry from Tante Fanny.

Ingredients

150gPointed pepper

1Tante Fanny puff pastry roll

1garlic clove

150gZucchini

150gFennel

3Olive oil

1Red onion

60gMixed garden herbs

Oregano

2Eggs

150gCrème fraîche

40gBreadcrumbs

Pepper

Salt

Preparation

Preheat the oven to 220°C (top and bottom heat) and take the dough out of the fridge 10 minutes before use.
Mix 1 tbsp olive oil with 1 tbsp herbs and set aside for later use.
Finely chop the vegetables.
Sauté the vegetables and garlic in the remaining oil, season, and let cool slightly.
Stir the cream with eggs and breadcrumbs and season with salt and pepper.
Mix with the vegetables and the remaining herbs.
Roll out the dough with the rolled baking paper and place the filling in the center.
Leave a border of about 5 cm and brush the edge with a little water.
Fold the edges of the dough from the top and bottom over the filling.
Press firmly on the sides and place the strudel seam side down on the baking tray.
Score the strudel diagonally every 3 cm. Bake for 35 - 40 minutes on the bottom rack of the oven until golden brown.
Brush the still-warm strudel with the olive oil and herb mixture.