Peel onion and garlic clove, cut into small pieces. Dice the zucchini and bell bell pepper. Heat olive oil in a frying pan, sauté onions, followed by zucchini, bell bell pepper and garlic. Remove the vegetables from the stove, add the cheese cut into cubes and all the spices. Put the strudel sheets on a dish and brush one of the sheets with olive oil. Put the lukewarm vegetable mixture on the front third of the strudel sheet, wrap the sides and roll up.
For the sauce, chop the onion very finely and sauté in olive oil. Mix in a little flour, extinguish with white wine. Add a little water and let it boil. Season with finely chopped salt, cream, chives and white pepper. Place the strudel in a baking pan lined with olive oil, brush the strudel with olive oil and bake in the oven at about 200 °C for about 20 minutes until golden brown. Brush the surface of the strudel with olive oil in between.
Portion the baked strudel and serve with the sauce.
from Ella : : Kaltenecker, 4680 Haag
Tip: As an alternative to fresh chives, you can also use the freeze-dried ones.
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