Onion and Leek Strudel

Cut the onions and leeks into strips and sauté with a little sunflower oil or other vegetable oil. Add the diced bacon and continue to fry until the onions are golden. Season with caraway seeds, salt and pepper and put the whole thing in a sieve so that the roasting liquid can drain off.

In the meantime, cut the cheese into cubes, chop the herbs and mix the sour cream or crème fraiche with the egg yolks. Mix everything well with onions and leek.

Spread the ready-to-cook strudel dough on a floured dish and brush with melted butter. Spread the onion filling evenly on half of the dough. Roll up the strudel by means of the cloth, close the ends tightly. Brush the strudel with liquid butter and bake in a hot oven at 180 degrees (convection oven) for about 20 minutes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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