Floret Cheese Strudel Recipe

Name: Floret Cheese Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups broccoli florets; 2-1/2 cups cauliflowerets; 1 small onion, chopped; 1 garlic clove, minced; 6 tablespoons butter, divided; 2 tablespoons all-purpose flour; 1 cup whole milk; 2 tablespoons grated Parmesan cheese; 1 package (17-1/4 ounces) frozen puff pastry, thawed; 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese

Servings: persons

3-1/2 cups broccoli florets
2-1/2 cups cauliflowerets
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup whole milk
2 tablespoons grated Parmesan cheese
1 package (17-1/4 ounces) frozen puff pastry, thawed
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

1
In a large saucepan, bring 1 in. of water, broccoli and cauliflower to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside.
2
In a large saucepan, saute onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the Parmesan cheese, broccoli and cauliflower; set aside.
3
Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture along one long side of pastry. Sprinkle with mozzarella and cheddar cheeses. Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam side down on an ungreased
4
. Repeat with remaining dough and vegetable mixture.
5
Bake at 400u00b0 for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3-1/2 cups broccoli florets, 2-1/2 cups cauliflowerets, 1 small onion, chopped, 1 garlic clove, minced, and more.

Yes, Floret Cheese Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Floret Cheese Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions