Beetroot Galangal Strudel
Beetroot Galangal Strudel
6-8 people
Preparation Time: 20 min
Cooking time: 30-40 min
Materials
For dough;
1 egg
185 g flour
2g salt
5g sugar
100g fat
2ml vinegar
Enough ice water
For internal mortar;
200 g Freya Gurme Beetroot Galangal Sauce
350 g ricotta cheese
1 egg
1 lemon zest
30 g bread crumbs
Fabrication
Preheat the oven to 190c
Mix salt, sugar and flour in a large bowl.
Add 30 grams of oil and bring to the consistency of bread crumbs.
Mix the egg, vinegar and 60 ml of water in a bowl.
Put liquids into solid material
Knead until it reaches dough consistency.
Place the dough on a clean kitchen towel and roll it out into a rectangular shape.
Apply the remaining oil to your dough.
For the stuffing; Blend all ingredients except lemon zest.
Spread the filling on the bottom of your dough and sprinkle lemon zest,
Cover your dough.
Cook for 30-40 minutes.
Take it on a serving plate
Enjoy your meal!
