Zucchini Strudel

For the zucchini strudel, first prepare the filling. To do this, put the dumpling bread in a bowl, pour the hot milk over it. Add the remaining ingredients one by one. Season vigorously! Finally, mix loosely by hand or with a wooden spoon.

Preheat the oven to 170°C hot air or 190°C low top heat.

Place a sheet of baking paper on a baking tray. Place a sheet of strudel dough on the baking paper. Brush thinly with oil. Place the second sheet of strudel dough on top. Press down a little so that the oil is also distributed on the second sheet of strudel dough, peel it off and place it upside down on the sheet of dough once again. Turn the two sheets of dough over and place them with the oily side on the baking paper. This saves greasing the finished strudel and at the same time achieves flaky layers with minimal oil consumption.

Spread the filling on one side of the strudel dough like a sausage. Fold the ends a little over the sides of the filling so that the filling does not swell out during baking. Using the baking paper, roll up from the filled side. Place the strudel in the center of the baking paper.

Bake for about 50 minutes. The zucchini strudel is done baking when the core temperature is about 95°C. Measure the core temperature with a roasting thermometer.

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