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Styrian Potato and Chestnut Strudel | Crispy from the Oven
(0)
55 min
Under an hour
Gurkerl Küche
Knuspriger steirischer Strudel aus dem Backrohr, gefüllt mit zarten Erdäpfeln, feinen Maroni und würzigem Bergkäse. Abgerundet mit frischem Sauerrahm-Kräuter-Dip – die perfekte vegetarische Spezialität für kühle Herbsttage.
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Peel the potatoes, cut into approx. 1 cm cubes and cook in salted water for about 10–12 minutes until tender but firm to the bite. Then drain and let steam off briefly.
Finely chop the onion and garlic. Strip the rosemary leaves from the sprigs and finely chop. Roughly chop the pre-cooked chestnuts. Grate the mountain cheese.
Chef's tip
For an even more intense Styrian aroma, you can additionally drizzle the sour cream with a tablespoon of Styrian pumpkin seed oil.
The strudel tastes excellent both fresh and warm from the oven or lukewarm, paired with a crisp leaf salad.
Ingredients
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