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Apple strudel




1 kg of apples

250 g potatoes

30 g breadcrumbs

80 g butter

80 g of sugar

150 g creme fraiche

50 g flaked almonds

250 g cream

1 cinnamon stick




Peel and quarter the apples, remove the core and cut them into slices. Peel the potatoes and cut them into thin slices. Lightly roast breadcrumbs in a pan without fat.

Divide the dough into three large pieces. Melt butter and spread half of the butter on the pastry sheets. Sprinkle breadcrumbs on top and top with apple slices and potato slices, leaving the edges about 5 cm wide. Sprinkle the filling with 40 g of sugar. Blot creme fraiche over it and sprinkle with almond leaves. Fold the free dough edges of the long sides over the filling and roll up the strudel using the kitchen towel. Place the three strudel rolls with the »seam« down next to each other in an ovenproof dish sprinkled with 2 tablespoons of sugar. Brush the dough rolls with the remaining butter.

Preheat the oven to 200 degrees, fan oven 180 degrees, gas level 4.

Bring the whipped cream, remaining sugar and the cinnamon stick to the boil. Remove the cinnamon stick and pour the hot cream into the mold. Sprinkle the strudel with flaked almonds and bake in the oven for approx. 50-60 minutes.

Spinach and pumpkin strudel with feta




1 onion, finely diced
colored pepper
2 tablespoons oil
500 g pumpkin
300 g spinach
200 g feta, diced
Salt, and nutmeg
2 tablespoons of olive oil
1 egg yolk



Braise the onion in hot oil until translucent. Dice the pumpkin finely and steam until it is firm to the bite. Fold in the spinach and diced feta. Season with salt and nutmeg.

Roll out dough. Spread the filling on top, leaving the top length free. Roll up the strudel using the cloth. Fold in the ends and place the strudel on a greased sheet.
Pierce the strudel several times with a knife. Whisk olive oil with egg yolk and brush with it.

Bake at 180 degrees for 30-40 minutes.


Meat Pie




600 g acc. Minced meat
1/2 red pepper, yellow each
100 g mushrooms
1 onion
2 cloves of garlic
1 tsp basil
Salt pepper,
Bell pepper, chilli
1 egg

2 tbsp tomato paste
200 grams of sheep cheese
olive oil
Egg yolk + milk


Cut the bell pepper, sheep's cheese and mushrooms into fine cubes. Finely chop onions, basil and garlic. Heat 2 tablespoons of olive oil. Add onions, garlic and meat and fry. Add paprika and mushrooms and season everything with the spices. Mix in the tomato paste and egg and let the mixture cool.

Brush the dough with milk and spread the minced meat mass and the sheep's cheese on top, roll in pieces, spread the minced meat mass and sheep's cheese again and roll in until a nice strudel is created. Always press the ends a little. Finally, brush the strudel with egg yolk. Bake in the preheated oven at 180 degrees for about 1 hour. A mixed salad goes well with this.

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