BLUE WINDOW | Food Travels in the Alps | Spiezer Frischkäsemousse im Strudelteigchörbli (latticed strudel with cheese mousse)

Pocket-Book-Template
SWITZERLAND

Dough

  • 150 g white spelt flour / white wheat flour
  • 65 ml water
  • 10 ml vegetable oil
  • 1 egg, beaten
  • Salt, pinch

Sieve flour, add salt, egg and oil and water, knead to form a soft dough. Rest for 30 minutes. Cut dough into two equal pieces.

Stuffing

  • 300 g fresh goat’s cheese / ricotta, cold
  • 300 ml double cream, cold
  • 4 tbsp parsley, chopped
  • Sea salt, large pinch
  • White pepper, large pinch

Finish

  • Milk / butter, for sealing

Mash cheese and cream together into a mousse, add parsley, season, leave to chill.

On a floured cloth using floured hands, roll each piece of dough to the length of a baking tray until it is paper-thin and transparent. Trim edges to leave a long rectangle. Cut discarded dough into strips.

Place one rectangle at a time on a greased tray, line central isle with the cheese mousse. Arrange strips at an angle to form a lattice work the length of the rectangles. Seal with milk.

Bake at 220ºC for 30 minutes.