Knead flour, sour cream or crème fraiche and a little bit of salt into a smooth dough. For the filling, cut the peppers in half and remove the seeds, clean the zucchini and spring onions and rinse everything together. Peel carrots and cut with zucchini and spring onions into fine slices, peppers into strips. Grate Kernhem and chop peanuts coarsely. Heat butter in a small frying pan and steam chopped vegetables in it for 6 min until soft. Peel garlic cloves, crush, add and season everything together with curry, pepper, salt and sugar. Roll out dough thinly on floured surface. Spread vegetable mixture, 4/5 of the cheese and 2/3 of the peanuts evenly on top. Separate egg and brush edges of dough with egg white. Roll up, press edges well smooth and place strudel on greased baking sheet. Mix egg yolk with milk and brush the dough with it. Sprinkle with the remaining peanuts and bake in a heated oven at 200 degrees for half an hour. 10 min before the end of the baking time sprinkle with the remaining cheese shavings.
Per unit 3255 Kf/778 KCal:
(*) one Dutch cheese
Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!