Puff Pastry Strudel with Parasols and Spinach

For the puff pastry strudel, place the spinach leaves in a colander to thaw. Clean the parasols, remove the stalks and cut the tops into strips.

Halve the onion and cut into slices. Finely dice garlic. Squeeze defrosted spinach well and chop.

Heat olive oil in a large skillet and sauté onion. Add garlic and saute until onion pieces are soft.

Add parasols and spinach to the pan and saute. Pour in cream, add nutmeg and simmer for 3-4 minutes.

Season with salt and pepper and let cool. Preheat oven to 200 degrees top and bottom heat. Roll up puff pastry, dust lightly with flour and place on a baking paper.

Remove the paper in which the dough was wrapped. Cut the dough horizontally and vertically once each to make 4 equal rectangles.

Put a quarter of the filling on each rectangle. First fold the narrow sides over the filling, then close the strudel with the long sides.

Press edges of dough well and place packet upside down on a sheet of baking paper. Beat the egg and brush the strudel with it.

Sprinkle with sesame seeds and bake for 20 minutes until golden brown. Serve the puff pastry strudel with a spicy sauce, or fresh salad.

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