When the crisp autumn mornings start to make their presence felt, there’s nothing more comforting than a freshly baked Gemüsestrudel. Wrapped in golden, flaky pastry and filled with colourful vegetables and a creamy Béchamel, it’s an all-rounder that works as a light lunch, main course, or even for brunch.

I remember, when I made this recipe for my first boyfriend, and I’m sure it was a way to his heart – even if we didn’t work out in the end. My husband also enjoys my Strudels and appreciates them even more.

Ingredients

Method

1. Preheat the oven to 180 °C (fan) and line a baking tray with parchment paper.
2. Warm the vegetables lightly in the microwave or sauté them until just tender.
3. For the Béchamel: melt butter in a saucepan, stir in the flour until smooth, then gradually whisk in milk until thickened. Stir in egg yolk and herbs, and season with salt, pepper, and nutmeg. Fold in the vegetables.
4. Lay one sheet of pastry on a slightly damp tea towel, brush with oil, and place the second sheet on top. Spread the filling over half the pastry, leaving edges free. Fold in the sides and roll tightly.
5. Transfer the strudel seam-side down to the baking tray and bake for 15 minutes, until golden and crisp.
6. While the strudel bakes, mix sour cream and yoghurt for the Schnittlauchsauce, stir in chopped chives, and season with salt and white pepper.

Serve the strudel warm with plenty of Schnittlauchsauce. For a little extra colour and flavour, a simple paprika confit on the side. Sautéed red, yellow, and green peppers with onion, reduced with a splash of vegetable stock… is a lovely touch. Perfect for a cozy Sunday lunch or a special autumn dinner.