Schwammerlstrudel

Clean the mushrooms and chop coarsely. Cut the turkey breast into coarse cubes and chop in a food processor with cold cream, salt, pepper and a little grated nutmeg to a spreadable mass. Finely chop the onion and sauté in butter until translucent. Fry the mushrooms for a few minutes, season with salt and pepper, drain off the mushroom liquid that forms and leave everything to cool. Spread out the strudel dough and brush with melted butter. Prepare a spreadable filling from mushrooms, turkey cream and parsley, season again and coat two thirds of the dough with it. Roll up the dough and overlap the ends to prevent the filling from escaping. Place the strudel on a baking pan lined with baking paper, bake in the oven preheated to 220 °C for about 15 to 20 minutes until golden brown and serve hot.

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