Wild Garlic-Peanut Strudel

For the wild garlic-pea strudel, make the dough by adding flour, salt and 3 tablespoons of oil in a bowl. Gradually stir in 125 ml of lukewarm water. Then knead the dough until it separates from the edge of the bowl. Brush with oil and let rest, covered, for 30 minutes.

For the filling, boil the potatoes until soft. Peel and cut into larger cubes. Rinse the wild garlic with cold water, shake dry and chop coarsely. Heat the oil in a pan and sauté the wild garlic in it. Finely chop the chervil.

Mix the diced potatoes and wild garlic with the sour cream and season with the herbs and spices.

Roll out the dough on a floured work surface in the shape of a rectangle or prepare the ready-made strudel sheets according to the package instructions. Spread the potato and wild garlic filling on the lower third. Roll up into a strudel and place seam side down on a baking sheet lined with parchment paper. Brush the strudel with liquid butter and bake in a preheated oven at 180 °C for about 20 minutes.

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