Discover a delicious Savory Easter Strudel recipe with a soft homemade dough and a rich vegetable and egg filling. Perfect for festive gatherings.
Ingredients
For the dough:
– 3 1/3 cups all-purpose flour
– 2 tablespoons vegetable oil
– 1/2 cup milk, lukewarm
– 2 egg yolks
– 1 packet active dry yeast (about 0.25 oz / 7 g)
– 1/2 teaspoon sugar
– 1/2 teaspoon salt
– 2/3 cup water, lukewarm
For the filling:
– 4 hard-boiled eggs
– 1 cup cottage cheese (or farmer’s cheese)
– a pinch of salt
– a pinch of dried basil
– a pinch of dried oregano
– a pinch of ground black pepper
– 1 (14 oz) frozen mixed veggies (carrots, peas) steamed
– 1 packet (about 2 tablespoons) ketchup
– 1/3 cup shelled sunflower seeds
For brushing:
– 1 egg yolk
– 1 tablespoon milk
Preparation
Combine 1/3 cup lukewarm water, the crumbled yeast, and sugar. Let it sit in a warm place until it activates and becomes foamy.
In a large bowl, mix the flour, activated yeast mixture, egg yolks, salt, lukewarm milk, and oil. Gradually add the remaining water while kneading until a soft dough forms. Let the dough rise until doubled in size.
Roll the dough out into a rectangle. Spread the cottage cheese, steamed vegetables, ketchup, and sunflower seeds evenly over the surface. Season with salt, pepper, oregano, and basil. Cut the hard-boiled eggs in half and place them along the bottom edge of the dough, cut-side down.
Roll the dough tightly into a log. Beat the egg yolk with milk and brush it over the strudel.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the strudel on the lower rack and bake until golden brown.
