Nettle Strudel

For the stinging nettle strudel, knead flour with water and salt until smooth, separating from the dough bowl and let rest for 15 minutes.coarsely chop nettles and collapse in a saucepan in a little olive oil, not too hot. Coarsely crumble sheep’s cheese with your fingers and mix with the nettles.

Coarsely chop walnuts and add to the filling. Season with nutmeg, pepper, olive oil and salt. Season with crushed garlic cloves.On a floured work surface, roll out the dough as thinly as possible. Spread the nettle filling evenly, fold in the sides and roll up.

Brush the nettle strudel with olive oil and bake in a preheated oven at 200°C until light brown.

Preparation Tip:

The nettle strudel goes well with a tomato salad with a vinaigrette of vinegar and oil.

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