Gruyère AOP strudel with a horseradish sabayon

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serves 4-6

strudel dough:

  • 200 g of white flour
  • 1 egg
  • 50 mL of water
  • 3 tbs of oil
  • 1/2 a tsp of salt
  • liquid butter for brushing on
  • 1 egg yolk for brushing on


  • 150 g of mature Le Gruyère AOP, cut into very fine slices
  • 300 g of kohlrabi, cut into fine slices
  • 200 g of green leek, cut into strips
  • 200 g of spinach
  • a few sprigs of lemon balm, leaves chopped
  • salt and pepper

horseradish sabayon:

  • 2 egg yolks
  • 50 mL of white wine
  • 1 tbs of grated fresh horseradish
  • salt and pepper
  • 30 g of tepid liquid butter

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strudel dough:

  1. 1 For the dough: put the flour in a bowl. Whisk the remaining ingredients together and add to the flour. Mix all the ingredients together and knead for a few minutes. Wrap the dough in transparent foil and put to one side for 1 hour.
  2. 2 Blanch the vegetables for the filling and allow to cool.
  3. 3 Roll out the dough in a little flour on a dry cloth. Stretch the dough out by hand until it is wafer thin. Brush on some liquid butter and cover with the Gruyère, vegetables and lemon balm. Leave the top third uncovered. Season with salt and pepper. With the help of the cloth roll up the dough, fold back the ends and lay on baking paper lining in the baking tin. Brush with the egg yolk and bake for 30-40 mins. in the oven, preheated to 200°C.
  4. 4 For the sabayon: beat the egg yolk and white wine over the water bath. Season with horseradish, salt and pepper and mix in the liquid butter, still slightly warm.
  5. 5 Slice up the strudel and serve on warmed plates with the sabayon.

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