Wild Garlic Topped Strudel

For the wild garlic strudel, knead a smooth strudel dough from flour, 150 ml lukewarm water, oil and a pinch of salt. Brush the dough with oil and let it rest.

In the meantime, prepare the filling. Fry the chopped onions in hot butter. Mix strained potatoes with coarsely chopped wild garlic, curd cheese, eggs, sour cream, roasted onions, garlic and spices. Season to taste and finally stir in the flour.

Turn out the dough on a large floured cloth. To do this, first roll out the dough into a rectangle and then, using the backs of your floured hands, pull it out from the bottom, starting from the center and working toward the edges, until it is paper-thin. Trim off any irregular edges and cut the dough into several sheets the size of the baking dish.

Butter the baking dish and place the first dough sheet inside. Spread some of the prepared filling on top and cover again with a dough sheet. Repeat this process until the dough and filling are used up. Finish with a pastry sheet and drizzle it well with melted butter. Poke (prick) several times with a fork.

Bake in the preheated oven at about 160°C for about 50 minutes.

After half the baking time, whisk the milk with the egg for the topping, add salt and pour over the wild garlic and potato strudel. Bake until done, garnish with herbs and serve.

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