Crispy Strudel Dumplings with Potatoes and Herbs on a Pea and Mint Cream
60—75 Min
An incredibly crispy starter with a filling that will make gourmet hearts beat faster: Strudel dumplings with potato and herb filling on a pea and mint cream are perfect for festive occasions. We recommend a pilsner, pale ale or a glass of Welschriesling with this delicious appetizer.
Ingredients 4 Portions
For the Strudel Dumplings
- 2 Pc.Strudel Pastry Sheets
- 1 Pc.Potato, medium
- 1 Tbsp.Curd (20% fat)
- 0.5 Tsp.Parsley, Chopped
- 0.5 Tsp.Thyme, Crushed
- 0.5 Tsp.Chives, Chopped
- 1 PinchNutmeg, Ground
- 1 PinchSea Salt, Coarse
- 1 PinchPepper Black, Whole
- Water
- Vegetable Oil
For the Pea and Mint Cream
- 200 gPeas, frozen
- 250 mlHeavy Cream
- 1 Tbsp.Butter
- 1 PinchCayenne Pepper, Ground
- 1 PinchSea Salt, Coarse
Preparation
- 1
Cook the peas with the cream, salt, butter and mint until soft and then puree very finely. Finally, season to taste with salt, pepper and cayenne pepper.
Hint:
If the pea cream is too thick, stir in some warm milk.
- 2
Peel the potatoes and cook them in salted water until soft. Let cool and mash with a fork.
- 3
Mix the mashed potatoes with the curd, herbs and nutmeg. Season to taste with salt and pepper.
- 4
Lay out the strudel pastry sheets and cut into 10 cm rounds with a cookie cutter. Place a spoonful of the potato mixture in the center and wet the edges of the dough with water. Fold and press the edges into place.
- 5
Heat vegetable oil in a saucepan and bake the tascherl for two minutes until crispy. Drain on paper towels.
- 6
Arrange the finished dumplings on a plate with the warm pea and mint cream.
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