- packing puff pastry - 1 piece
- large bulb - 1 piece (stuffing)
- garlic - 3 teeth (filling)
- celery stalk - 2 pieces (stuffing)
- Nuts - 1 Kilogram (stuffing)
- Packing of prepared chestnuts - 1 Piece (stuffing)
- can of chestnut puree - 1 Piece (stuffing)
- bread crumbs - 60 Grams (filling)
- thyme - 1 pinch (stuffing)
- port - 60 milliliters (filling)
- milk - 1 st. spoon (filling)
- Brussels sprouts - 10 pieces (optional)
- margarine - 1 st. spoon (optional)
- black ground pepper - To taste (optional)
1. Grind onion, garlic, celery and nuts. Preheat the oil in a large frying pan. Add the onion, garlic and celery and fry until the vegetables become soft. Add nuts, chestnuts, chestnut puree, breadcrumbs, thyme, port and milk. Mix. 2. Add Brussels sprouts to boiling water and boil until boiling. Put the cabbage in a bowl and mix with margarine and black pepper until the consistency of mashed potatoes. Lay out half of the filling on the foil sheet, give the filling the shape of the rectangle. Top with a mixture of Brussels sprouts, and then - the remaining stuffing, without deviating from the shape of the rectangle. Fill the filling with foil and bake in preheated to 180 degrees oven for 20 minutes. 3. On a floured work surface, roll the dough into a thin rectangle, which should be 3 times the width of the filling. 4. Put the baked stuffing in the middle of the dough rectangle. 5. Using a sharp knife, cut the edges of the dough into thin strips without grasping the filling. Lubricate the strips of milk and apply them on top of each other. 6. Place the strudel in the oven and bake for 20 minutes until golden brown.
Servings: 6