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Savory kale strudel with nuts and raw food salad

November 27th, 2015

Looking for a recipe to surprise your family or friends?

Try this Strudel in disguise! And yes, kale and strudel are actually 2 ingredients which go really well together in one sentence! Convince yourself with the delicious vegetarian recipe.





Download recipe
40 min.1,181 kcal.2 pers.


  • Kale300  g
  • Puff pastry1  pcs
  • Crème fraiche1  pcs
  • Mixed nuts and seeds40  g
  • Eggs2  pcs
  • A bag of chopped cabbage1  pcs
  • Apples1  pcs
  • Zucchini1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Lemon juice1 dash
  • Honey or Maple Syrup1-2 tsp.
  • Mustard à l'ancienne0,5 tsp.

How to do:

Savory kale strudel with nuts

  • Preheat the oven to 210°C (fan).
  • Clean kale, discard the stems and coarsely chop. Peel and finely chop garlic. Wash zucchini and grate into a bowl.
  • Heat some olive oil in a larger pan and sauté garlic for 1-2 Min. on medium heat. Add kale and sauté for another 4 min. Add zucchini, crème fraîche and mixed nuts and seeds. Stir to combine and season to taste with salt and pepper. Fold in the eggs.
  • Unpack the puff pastry and roll out on a sheet of baking paper. Spread out the kale mixture, leaving 1/3 of the dough empty for the closing of the strudel. Roll the dough around the kale and fold in the sides afterwards.
  • Transfer to the oven and bake for 35 min. until golden brown and crisp. Cut into 4-5 cm thin slices afterwards.

Raw food salad

  • Peel, core and cube the apple. Drizzle with some lemon juice to prevent from discoloring. Add the chopped cabbage to a bowl and combine with a dash of olive oil, a dash of lemon juice, honey, mustard and a good pinch of salt. Knead for 1 min. with your hands. Fold in the apple cubes afterwards.


  • Arrange the savory kale strudel on plates and serve with raw food salad on the side.