Asparagus Strudel
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
180 °C
- Convection
- 00:30 | -
- 5
R E C I P E
| 125 | g | Ready to use Strudel dough |
| 500 | g | Green Asparagus |
| 30 | g | Pine nuts |
| 1 | slice | Basil |
| 125 | g | Mozzarella cheese |
| 230 | g | Curd |
| 2 | pcs | Eggs |
| 2 | tbs | Breadcrumbs |
| 35 | g | Butter |
| 1 | tbs | Salt |
| 1 | tbs | Pepper |
| Ingredients | ||
| Chop the steamed asparagus in 2cm pieces and mix them with roasted pine nuts, chopped basil, Mozzarella cheese, curd, eggs, breadcrumbs. Spread out the strudel dough and brush it with the melded butter. Add the filling now and keep 3 cm space to the edges. Fold the edges inside and roll the strudel. Place the strudel on a black baking tray, and brush the surface with the rest of the butter. Put the tray in the preheated Convotherm. |
| 1. Food Preparation |
| Lift the strudel with the help of a kitchen towel on the black tray, so that the strudel will not crack. |
| 2. Cooking Instruction |
| Serve the Strudel warm with a sweet mustard dip. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
