Blunzen Potato Strudel

Knead the ingredients for the strudel dough together, form into a ball, brush thickly with oil, wrap in cling film and rest in a warm place for about 1 hour.

Peel and dice the potatoes, fry the bacon cubes in the clarified butter, add the diced shallots and chopped garlic. Mix with the potatoes and cool, then add the finely diced blunzen. Fold in crème fraîche and 1 egg yolk. Beat the egg whites with a little salt and fold in. Season with salt, pepper and marjoram. Roll out the strudel dough thinly on a floured kitchen towel, then reach under the dough with lightly floured hands and carefully continue to roll out. Cut the thicker edges into small pieces all around. Spread the filling evenly on the dough, fold the long sides over a little and roll up loosely from the shorter side using the cloth. Brush the strudel with liquid butter and bake at 200 °C for about 25 minutes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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