Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Frying pan
Oven mitts
Pan
Paring knife
Rösti grater
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Remove the seeds from the squash and coarsely grate it. Peel and finely chop the onion. Heat the oil in a non-stick frying pan. Add the minced meat, fry for approx. 8 mins. Add the onion, fry for approx. 2 mins. Place the minced meat in a bowl, allow to cool slightly. Set aside 2 tablespoons of the cheese, add the remaining cheese to the squash, strip the thyme leaves, add, mix, season.
Prepare the dough
Place the butter in a small pan, melt, carefully unfold the pastry sheets, brush with a little butter, place on top of each other.
Strudel
Spread the filling over the bottom third of the pastry, leaving a border of approx. 3 cm along the sides. Fold in the side edges, then roll up the strudel loosely. Brush the dough repeatedly with a little butter. Place the strudel seam-side down on a baking tray lined with baking paper, brush with the remainder of the butter. Sprinkle the reserved cheese on top.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C.
| Serve with: | Salad |
|---|
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