VEGETABLE STRUDEL
Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots
Provided by Mainely Debbie
Categories Brunch
Time 45m
Yield 8-12 slices
Number Of Ingredients 8
Steps:
- Make sure to dry the vegetables and mushrooms well.
- Mix all the ingredients except the puff pastry.
- Roll the puff pastry to the size of a large cookie sheet.
- Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
- Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
- Brush the roll with melted butter and sprinkle with sesame seeds if desired.
- Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
- Bake in a preheated 350 °F for about 35 minutes until browned.
- Slice all the way through where you made the slits earlier.
- NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.
Nutrition Facts : Calories 362.1, Fat 24.9, SaturatedFat 11, Cholesterol 63.8, Sodium 310.1, Carbohydrate 23.5, Fiber 3.1, Sugar 1, Protein 12.6
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Haylie Rentschler
[email protected]This strudel was delicious! I would definitely recommend it to others.
MUR
[email protected]I've never made a strudel before, but this recipe made it easy. I'm definitely going to try making it again.
curlyaroa
[email protected]This strudel was a great way to use up leftover vegetables. It was also a nice change from the usual meat-based dishes I make.
Amos Neupane
[email protected]I'm not sure if I did something wrong, but my strudel filling was really watery. I had to drain it before I could use it.
Elia Bezuidenhout
[email protected]This strudel was a lot of work to make, but it was worth it. It was absolutely delicious!
Kgatontle Rametsi
[email protected]I followed the recipe exactly, but my strudel didn't turn out as flaky as I expected. I'm not sure what I did wrong.
OFFICIAL MAHIN
[email protected]This strudel was a bit too oily for my taste. I think I'll try it again with less oil.
Sial King
[email protected]I'm not a big fan of vegetables, but this strudel was actually really good. The flavors were well-balanced and the strudel was cooked perfectly.
Ana Benavides-Rosario
[email protected]I added some cheese to the filling and it was amazing! This strudel is definitely a keeper.
Kaory Correa
[email protected]This strudel is perfect for a light lunch or dinner. It's also great for picnics and potlucks.
Jesus Castro
[email protected]I love that this strudel is made with vegetables. It's a great way to get your daily dose of veggies.
Zikhona Ngidi
[email protected]This was my first time making a strudel and it was surprisingly easy. The instructions were clear and the strudel turned out beautifully.
cayden saavedra
[email protected]I made this strudel for a potluck and it was a huge success. Everyone loved it!
Rahat Hussain
[email protected]This strudel was so easy to make and it turned out so well! I used a store-bought puff pastry sheet and it worked perfectly.
Afifa Hashmi
[email protected]I've made this vegetable strudel several times now and it's always a crowd-pleaser. The filling is flavorful and the strudel is flaky and delicious.
Sheila “Nena Fdez” Fdez Fresquet
[email protected]This vegetable strudel was a hit with my family! The flavors were amazing and the strudel was cooked to perfection. I will definitely be making this again.