Leek Strudel

Have fun preparing this mushroom dish!

4-6 people Of course, you can make the strudel dough yourself, and if you have a little practice, you will not find it difficult at all. But fortunately, strudel dough and the like can be bought ready-made in the refrigerated section almost everywhere, and it’s not even that bad. If you can’t find the typical Austrian one, you can also use Börek or Yufka dough, which is available in every Turkish grocery store.

For the stuffing, cut off the fat from the ham, finely dice it and brown it in butter in a saucepan. Sauté the flour in it, but before it browns, pour the milk. Cook for 20 minutes until thick, adding the bay leaf, parsley stalks, lemon peel and crumbled or chopped mushrooms. Season with salt, pepper and nutmeg. It is only a little and a very thick sauce, but ultimately enough to coat the leeks once they are steamed until soft.

Clean and rinse the leeks and cut them into fine rings. Add to the sauce form with the tiny finely chopped chilies, stir in gently, put the lid on so it collapses. Simmer in this way for about five to ten minutes, then season again with salt, pepper and a pinch of nutmeg. Repeatedly take out and discard the lemon peel, parsley stalks and bay spice.

Roll up the strudel dough and cut to baking sheet width. The dough

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