Vegetable Strudel Recipe

Name: Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 puff pastry sheet; 1 carrot; 1 stalk celery; 6 leaves chard leaves; 4 fresh onions; 1 zucchini; 100 g of boiled snow peas; 1 handful peas; 3 leaves sage; 100 g of diced toma biella cheese; 3 slices cheese; 2 tablespoons olive oil; salt and pepper

Servings: persons

1 puff pastry sheet
1 carrot
1 stalk celery
6 leaves chard leaves
4 fresh onions
1 zucchini
100 g of boiled snow peas
1 handful peas
3 leaves sage
100 g of diced toma biella cheese
3 slices cheese
2 tablespoons olive oil
salt and pepper

1
Roll out the pastry on a baking sheet and prick the dough with a fork.
2
Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok with peas and snow peas. Cook for 20 minutes.
3
Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 Cu00b0 degrees.
4
You may serve it hot as a side dish of a steak, but even cold as appetizer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 puff pastry sheet, 1 carrot, 1 stalk celery, 6 leaves chard leaves, and more.

Yes, Vegetable 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.

Vegetable Strudel

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