Best 2 Veggie Strudel Recipes

Indulge in the delightful flavors and textures of our delectable veggie strudel, a culinary masterpiece that combines the goodness of fresh vegetables and flaky pastry. This vegetarian delight is not only a feast for the taste buds but also a symphony of colors and aromas. Within this article, you'll find a collection of carefully curated recipes that guide you through the art of creating this savory dish. From classic to contemporary variations, each recipe offers a unique take on the veggie strudel, ensuring there's something to satisfy every palate. Discover the secrets of crafting the perfect strudel dough, explore a variety of fillings featuring an array of vegetables, and learn the techniques for achieving that golden-brown, crispy crust. With step-by-step instructions and helpful tips, these recipes will empower you to create an impressive veggie strudel that will steal the show at any gathering.

Let's cook with our recipes!

ROASTED VEGGIE STRUDEL

Roasted Veggie Strudel image

Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups Brussels sprouts, quartered
1 small Yukon Gold potato, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon garlic pepper blend
1/4 teaspoon salt
1/3 cup julienned oil-packed sun-dried tomatoes
2 green onions, chopped
1 tube (8 ounces) refrigerated crescent rolls
4 ounces Brie cheese, cut into 1/2-in. cubes
5 bacon strips, cooked and crumbled
1 large egg
3 tablespoons pine nuts

Steps:

Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

VEGGIE STRUDEL

Veggie Strudel image

Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!

Provided by jkaeekj

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

10 sheets phyllo dough
¼ cup butter, melted
2 small zucchini, thinly sliced
½ pound broccoli, sliced
¼ pound fresh string beans, halved
1 (6 ounce) container crumbled feta cheese
1 ½ teaspoons ground thyme
salt and ground black pepper to taste
1 egg, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 34.9 g, Cholesterol 114.9 mg, Fat 25 g, Fiber 4.2 g, Protein 14 g, SaturatedFat 14.8 g, Sodium 829.8 mg, Sugar 4.3 g

Tips:

Use a variety of vegetables to add flavor and texture to your strudel. Some good options include spinach, kale, mushrooms, zucchini, and carrots.
Be sure to cook the vegetables before adding them to the strudel. This will help to prevent them from releasing too much water and making the strudel soggy.
Use a light hand when seasoning the vegetables. You don't want to overpower the natural flavors of the vegetables.
Use a good quality puff pastry dough. This will help to ensure that your strudel is light and flaky.
Be careful not to overfill the strudel. Too much filling will make it difficult to roll and seal the dough.
Bake the strudel until the pastry is golden brown and the vegetables are tender.

Conclusion:

Veggie strudel is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's also a great way to use up leftover vegetables. With a little planning and effort, you can easily make a delicious veggie strudel that your family and friends will love.