Original plan: make the apple strudel. Twist: found a bunch of leftovers in the fridge! Never throw away, utilize!
3 versions of strudel:
- My favorite, cabbage and brussel sprouts, spiced with lemon zest.
- mmmmmmm Greek version with cottage cheese and spinach spiced with green onions and dill. Best goes with Greek yoghurt
- Der Apfelstrudel, sweet version with apples spiced with a handful of walnuts and a pinch of cinnamon.
Please vote which is your favorite or share with me your original filling ideas.
I took a short cut and purchased the readymade filo pastry (but you also can make it form the puff pastry).
- You need to melt the butter (approx. 100-150 gr) and to apply it to each pastry sheet.
- One roll contains three thick sheets. You distribute the filling and roll it up.
- You need to put butter on the top as well.
- Put into pre heated oven at 185 C degree for appr. 30 min.
Cabbage and Brussel sprouts filling
- ¼ of a medium size chopped cabbage
- 150 gr of frozen Brussel sprouts (you can use fresh as well)
- 1 tbsp. of sunflower oil
- 1 tbsp. of brown sugar
- ½ lemon zest
- Salt and pepper
In a large skillet, over medium heat, heat 1 tbsp. of brown sugar until caramelized, add 1 tablespoon of sunflower oil and add the cabbage. After 5 minutes add the Brussel sprouts. Season it with salt and pepper. Sauté until soft. At the end add the lemon zest. Remove from heat and set aside to cool.
Cottage cheese – spinach filling
- 250 gr of cottage cheese (you can use ricotta as well)
- 1 tbsp. of olive oil
- 1 clove of garlic minced
- 5-6 pre-portioned frozen spinach bowls or fresh baby spinach
- 1-2 fresh green onion chopped
- a small bundle of dill chopped
- salt and pepper
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté green onions and garlic, until soft. Stir in spinach and dill, add salt and pepper and continue to sauté for about 5 minutes. Remove from heat and set aside to cool. When cooled down mix it with the cottage cheese.
Apple – walnut filling
- 2 big apples (one sweet and one that is sourer) peeled and grated
- a bit of rum
- a bit of cinnamon powder
- 1 bag of vanilla sugar(10gr)
- a handful of walnuts (this is the leftovers utilization part) finely chopped
Add sugar per taste (approx.. 2 table spoons (depending on the apples as well) and mix it all together with the grated apples and let the mixture settle for about a half an hour, until the apples let the juice and squeeze all the juice out.
1-2 table spoons of bread crumbs (put it on the pastry before the apples).