Strudel Twofold

For the strudel twofold blanch the wild garlic briefly, squeeze it, chop it and mix it with the crumbled salt varnish cheese.

Roll out the strudel dough and cover half with the filling 1. For the filling 2, fry the bacon and add the beaten eggs until the mixture sets.

Then fry the tomato and add the grated Emmental cheese.

Spread the filling 2 on the second half of the strudel dough and fold the strudel, brush with milk and bake in the oven according to the instructions.

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