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Sweet carrot strudel
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 311
  • Fat about 18g
  • Carbohydrates about 31g
  • Protein about 4g
This is needed
This is needed for 8 people
Filling
  • 1 tbsp butter
  • 500 g carrots, coarsely grated
  • 100 g dates, finely chopped
  • 50 g coarse cane sugar
  • 100 g hazelnuts, roasted, coarsely chopped
  • 1 pears (approx. 200 g), coarsely grated
  • 3 tbsp crème fraîche
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 0.25 tsp cinnamon
Strudel
  • 1 parcel strudel pastry (approx. 120 g)
  • 60 g butter, melted, left to cool
To bake
  • icing sugar to dust
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And that's how it's done
And that's how it's done
Filling
Heat the butter in a pan. Sauté the carrots for approx. 5 mins. Mix in the dates and all the other ingredients up to and including the salt, leave to cool.
Strudel
Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.