An aromatic dish with perfect wine pairing
This crispy sheep’s cheese strudel with Styrian pumpkin seeds and fresh herbs brings alpine flavours and hearty elegance to the plate. The combination of creamy sheep’s cheese, nutty pumpkin seeds and crispy strudel dough is perfectly complemented by a Sauvignon Blanc from Styria. Find out here which wines go best with this dish!
Which wines go best with Styrian sheep’s cheese strudel?
The spicy and slightly creamy sheep’s cheese meets the nutty flavour of the pumpkin seeds, while fresh herbs lend a pleasant lightness. This flavour combination calls for a wine with crisp acidity, fine minerality and fresh herbal notes. Sauvignon Blanc from Styria is the ideal choice, as its lively freshness and typical flavours of green pepper, gooseberry and elderflower complement the dish perfectly.
Wine recommendations
1st Sauvignon Blanc Ried Kranachberg (Southern Styria)
- Why? The elegant minerality and pronounced herbal flavours harmonise perfectly with the sheep’s cheese and the fresh herbs in the strudel.
- Recommended region: Southern Styria, Austria
2nd Sauvignon Blanc Ried Grassnitzberg (Southern Styria)
- Why? Fresh citrus notes and a slight saltiness emphasise the flavours of the strudel without overpowering it.
- Recommended region: Southern Styria, Austria
3. classic Sauvignon Blanc (Tement or Polz winery)
- Why? A fresh, lively wine with crisp acidity and grassy notes that harmonise perfectly with the herbs in the strudel.
- Recommended region: Southern Styria, Austria
The recipe:
Styrian sheep’s cheese strudel with pumpkin seeds & herbs
A crispy strudel with tangy Styrian sheep’s cheese, roasted pumpkin seeds and fresh herbs. This dish combines alpine flavors with a fine nuttiness and goes perfectly with a Styrian Sauvignon Blanc.
Cooking utensils
- 1 Cutting board & knife
- 1 Bowl for mixing the filling
- 1 Baking tray with baking paper
- 1 Brush for coating
Ingredients
For the strudel:
- 1 Strudel dough (alternatively: filo pastry)
- 200 g Styrian sheep’s cheese
- 2 EL Pumpkin seeds, roughly chopped
- 1 EL Pumpkin seed oil
- 1 EL chopped parsley
- 1 TL Thyme, fresh
- 1 TL Honey
- 1 Egg (to coat)
- Salt & pepper to taste
Preparation
Prepare the filling:
- Crumble the feta cheese into a bowl.
- Add the chopped pumpkin seeds, herbs, pumpkin seed oil and honey.
- Season with salt and pepper and mix well.
Form swirls:
- Roll out the strudel dough on baking paper.
- Spread the filling in the middle and brush the edges of the pastry with beaten egg.
- Carefully roll up the dough and seal the ends.
Baking & serving:
- Brush the strudel with egg and bake at 180°C (top/bottom heat) for approx. 25 minutes until golden brown.
- Drizzle with additional pumpkin seed oil and serve hot.
Recommended side dishes
- Fresh rocket salad with pumpkin seed oil dressing
- Steamed seasonal vegetables
- Crispy farmhouse bread with butter
Nutritional values per portion
Calories: 480kcalCarbohydrates: 35gProtein: 20gFat: 30g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
