Strudel-Focaccia

Ingredients

Directions

1. 1

   Let the strudel leaves in the package rest for 15-20 minutes at room temperature. Wash the rosemary, shake dry and pluck the needle from the twigs. Heat the cream and butter in a small pot until the butter has melted. Place a damp tea towel on the work surface. Remove the strudel leaves from the packet and unfold them. Carefully place 1 sheet on the cloth and spread a thin layer of cream and butter on it. Place the remaining 3 leaves on top, each turned by 90 °, and brush each leaf with a thin layer of cream butter in between.

2. 2

   Place goat's cream cheese rolls next to each other on the front edge of the strudel leaves. Spread rosemary on top, except for a little to garnish, and sprinkle with honey. Roll up the strudel from bottom to top using the cloth. Fold the edges in slightly. Spread with remaining cream butter. Place on a baking tray lined with baking paper

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove from the oven. Leave to cool down a little. Cut the strudel into pieces and arrange on a plate with rosemary and small stuffed peppers

4. 4

   Waiting time approx. 10 minutes