1 3/4 cup light spelt flour or pastry flour
2 Tbsp butter
Pinch of salt
1/3 cup of water
Oil to brush while letting dough rest
Butter to Brush before baking
Make a well of flour on pastry cloth and add butter, egg,salt, and mix inward until you have a light dough. Gradually add water and knead until all ingredients are mixed and dough is smooth. Make a ball and brush with a little oil, place in sealable plastic bag and let rest for 20 minutes.
Veggie Mix for Strudel:
1/2 head of Broccoli and cauliflower
1 small zucchini
2 small garlic cloves, peeled and rough chopped
2 shallots, chopped
Wash and chop all veggies into bit size pieces. Cook in pot with salted water, bring to a boil and then simmer for 2 minutes. Strain and let rest. Salt and pepper to taste.
3 Tbsp Butter
1/4 cup (generous) of spelt or all purpose flour
1 cup of whole milk of lactose free milk
Melt butter in small pot and add flour stirring with whisk until mixed and smooth. Gradually add milk, continuously stirring until it thickens and no clumps are visible (It can take a while so be patient and don’t stop stirring or it will burn). When thick, add fresh ground nutmeg or fresh chopped tarragon and salt and pepper. Take strained veggies and shallots and mix together then add to Bechamel Sauce and stir until sauce covers veggies completely.
Take white cheesecloth towel or pastry cloth and lay it out, then sprinkle flour on surface. Start to roll out strudel dough until paper thin in rectangular form. On bottom third of dough, add veggie mixture and spread the entire length of dough.
Fold in the short side (ends) of dough to stop filling from leaking out while baking. Fold dough up over filling and holding the pastry cloth slowly roll strudel together until roll is formed. Pinch ends tight together.
Put parchment paper on a baking sheet and spray with cooking spray and gently roll strudel onto baking sheet. Brush melted butter over strudel and bake at 350 degrees for 25-30 minutes or until golden. Slice into pieces and serve with yogurt sauce.
Herb Yogurt Sauce:
1 pint of Greek natural Yogurt
1/2 pint of sour cream
chopped fresh parsley, chives and dill
1/2 fresh squeezed lemon
salt and pepper to taste
Mix all ingredients together and enjoy.