Celery-leek strudel with apple and blue cheese

Cut the leek into pieces of about 2 cm and keep a piece of 8 cm apart. Heat 2 tablespoons of butter and fry the small pieces of leek with the celery about 10 minutes.

Allow the vegetables to cool completely, then add the onion and walnuts. Cut 2 apples into cubes and add them to the vegetables with 1 tablespoon of parsley.

Finely chop the bread with the rest of the parsley and garlic into crumbs. Preheat the oven to 180ºC.

Place 3 sheets of filo pastry slightly overlapping in length alongside each other (or make small pieces of dough a slice of 3x2 sheets). Brush generously with melted butter and sprinkle with 2 tablespoons of the bread crumbs.

Place 2 sheets slightly overlapping in width and brush and brush again with butter and 2 tablespoons of bread crumbs. Repeat these two steps again for firmness.

Place half of the vegetable filling lengthwise on the sheets and spread the pieces of cheese over it (keep enough space to fold the strudel). Divide the rest of the filling over the cheese and press firmly.

Roll the strudel closed and push the filo dough tight on all sides. Brush with the rest of the butter and sprinkle with the rest of the bread crumbs.

Make shallow notches in the strudel where you will cut the slices later. Place the strudel on the greased baking sheet and bake in the oven for about 30 minutes until golden brown.

Meanwhile, peel the rest of the apples and cut them into wedges. Cook them with the peppercorns, vinegar, sugar and 150 ml of water for about 20 minutes at a low setting. Allow the apples to cool in the moisture.

Cut the remaining piece of leek lengthwise into wafer thin strips and roll through the flour. Heat the sunflower oil in a pan and fry the leek strips on medium to golden brown.

Let the strips drain well on kitchen paper. Serve the strudel in slices or whole with the fried leek.

Serve the apple wedges. Insert the apple chips into the notches.