Strudel of winter vegetables and Brugge D’Or | Bruges cheese
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Strudel of winter vegetables and Brugge D’Or

4 pers.
60 min
  • 1 kg pumpkin, seeds and membrane removed
  • 3 Jerusalem artichokes
  • 1 parsnip
  • 2 shallots
  • 1 sheet puff pastry
  • 1 tbsp cumin seeds
  • 15 twigs of thyme, only the leaves + extra for finishing
  • sea salt and black pepper
  • 100 g Brugge D’Or, cut into strips
  • 1 egg yolk, beaten with a dash of milk.


  • Preheat the oven to 180 °C.
  • Clean the pumpkin, Jerusalem artichoke and parsnip and cut into cubes of approx. 1 x 1 cm.
  • Bring slightly salted water to the boil and blanch the vegetables for 3 minutes. Strain, rinse with cold water and drain well. Dry with kitchen paper. Peel the shallots and cut into fine rings.
  • Cut the puff pastry into a rectangle of approx. 30 x 20 cm. Place on a baking paper with the long side horizontally in front of you. Cut lightly into the dough (do not cut all the way through) at 1/3 and 2/3. Cut the outer sides every 1 cm to obtain strips on both sides.
  • Place the vegetables in the middle of the dough. Scatter cumin and thyme over it. Season generously with salt and pepper. Place the Brugge D’Or on top.
  • Now close the strudel by folding it: start at the top and fold the left strip of dough diagonally over the filling. Then fold the right strip over it. Repeat until you are all the way down.
  • Place the strudel with baking paper on a baking tray and brush with the egg yolk mixture.
  • Bake in the preheated oven for 35 minutes until d’Oren brown.
  • Finish off the strudel with extra thyme and serve with a green salad.