Mushroom strudel with curd pastry

How to make the pastry:

Knead everything into a firm dough, roll it out and fold twice and then four times. Refrigerate.

How to make the filling:

Cut the dried bread rolls into small cubes. Sauté the onion and leek until a golden yellow. Chop the mushrooms and fry in a pan. Mix the butter until creamy and then slowly stir in the egg yolk. Soften the diced bread with milk. Mix the creamy butter, mushrooms and the rest of the ingredients together well.

Baking temperature for strudel: 170° C for approx. 35 minutes

Best wishes of culinary success and enjoy the recipe!

The Oberhofer family
and the cooking team from Ritterhof with chef Leo

Family Oberhofer

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