Spinatstrudel (Spinach Strudel)
Spinatstrudel, a spinach-filled German strudel made with puff pastry, is a simple and speedy addition to vegetarian meals.
Set oven to 425 degrees Fahrenheit (220 degrees C).
Use parchment paper to cover a baking sheet.
Blend spinach Cottage cheese and parmesan Shoulders in sour cream In a bowl, combine 1 egg, garlic, salt, black pepper, and nutmeg.
Stir until well combined.
The edges of the puff pastry should be rolled out a little thinner.
To the prepared baking sheet, transfer.
Spread the filling evenly along the pastry sheet’s middle length.
Break one egg into a cup without beating it.
Close the puff pastry around the filling after brushing the egg white along the edges.
Seal the roll’s ends and carefully flip it over so that the seam is on the bottom.