Vegetable Strudel Recipe

Name: Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Vegetables; 2 tablespoons olive oil; 1/2 red pepper, thinly sliced; 1 teaspoon chopped garlic; 1 onion, sliced; 1 zucchini, thinly sliced; 1 cup thinly sliced cabbage or 1 cup fennel; 6 shiitake mushrooms, sliced; 2 tablespoons chopped parsley; 1 1/2 cups gruyere, mozzarella or 1 1/2 cups cheddar cheese, grated; salt & freshly ground black pepper; 8 ounces frozen puff pastry, defrosted; 1 egg, beaten with a pinch of salt; For The Spicy Pesto Vinaigrette; 1/2 cup pesto sauce; 1 tablespoon lemon juice; 1/2 teaspoon hot pepper sauce; 2 tablespoons olive oil

Servings: persons

For the Vegetables
2 tablespoons olive oil
1/2 red pepper, thinly sliced
1 teaspoon chopped garlic
1 onion, sliced
1 zucchini, thinly sliced
1 cup thinly sliced cabbage or 1 cup fennel
6 shiitake mushrooms, sliced
2 tablespoons chopped parsley
1 1/2 cups gruyere, mozzarella or 1 1/2 cups cheddar cheese, grated
salt & freshly ground black pepper
8 ounces frozen puff pastry, defrosted
1 egg, beaten with a pinch of salt
For The Spicy Pesto Vinaigrette
1/2 cup pesto sauce
1 tablespoon lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons olive oil

1
Preheat oven to 400u00b0F.
2
Heat olive oil in skillet on medium-high heat.
3
Add peppers and saute for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Saute until crisp tender, about 2 minutes.
4
Remove from heat and drain off any liquid. Stir in parsley and cheese.
5
Season with salt and pepper and cool.
6
Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
7
Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
8
Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
9
Cut strudel in slices and drizzle some sauce over the top.
10
Bon Appetit!

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 18 ingredients. The key ingredients include: For the Vegetables, 2 tablespoons olive oil, 1/2 red pepper, thinly sliced, 1 teaspoon chopped garlic, and more.

Yes, Vegetable Strudel falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Strudel

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