Grammelstrudel

Finely chop the onion and garlic. In 1 tablespoon of hot lard, first sauté the onion until translucent and then add the garlic. Sprinkle the grams on top and roast everything together well.

Mash the cooked potatoes with a fork, season with salt and pepper and mix with the onion-grammel mixture (including the frying fat) as well as parsley and marjoram to a smooth and spreadable puree.

Brush the strudel dough with remaining liquid lard and spread the mixture on three quarters of the dough. Roll up the strudel and overlap at the ends to prevent 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 minutes and serve hot.

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