Vegetable strudel with SKYR turmeric dip

Cut the onion and cabbage in slices and cube the carrot and zucchini. Together with the broccoli rosettes sauté everything with a few drops of oil in a pan for 15 minutes. Season with salt and pepper.

Take the vegetables out of the pan and let cool. Add the cubed "Alta Badia" cheese and the basil pesto to the vegetables, then place the mixture in the middle of the puff pastry dough. Close the puff pastry and coat with the whisked egg. Bake at 180°C (160°C convection) for 20 minutes.

Blend together SKYR Natural, turmeric, a pinch of salt, pepper and a shot of oil.

As soon as the strudel is done, cut into slices and serve with the SKYR dip.