Wild Garlic Sheep Cheese Strudel

Boil potatoes until soft. Peel and cut into larger cubes.

Rinse the wild garlic with cold water, shake dry and chop coarsely. Drain the sheep’s cheese well and cut into cubes. Cut the onion and bacon into small cubes.

Heat the oil in a pan and fry the onions until golden. Add the bacon and wild garlic and fry briefly. Remove from heat and mix well with potato cubes and sour cream. Season to taste with salt, pepper and nutmeg.

Prepare the puff pastry according to package directions.

Spread the filling on the lower third of the dough. Roll up into a strudel and place seam side down on a baking sheet lined with parchment paper.

Brush with melted butter and bake in a preheated oven at 180 °C for about 25 minutes.

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