Savory Chicken Vegetable Strudel Recipes

VEGETABLE STRUDEL RECIPE

Steps:

• Heat oven to 400F.
• PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time. Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
• MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.) Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure.
• BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
• SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.

HOW TO MAKE A SAVORY VEGGIE STRUDEL

Steps:

• Heat the oven to 400F.
• Place parchment paper onto a half sheet pan with rimmed sides.
• Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
• Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
• Repeat above on each remaining phyllo sheets including the last one, the top.
• On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
• Sprinkle lightly with granulated garlic on the veggies for added flavor.
• Spread the diced mozzarella all around, evenly distributing it.
• Add the small amount of the additional cheese of your choice.
• Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
• Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
• Place the rolled strudel seam side down.
• Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
• Bake for 20-30 minutes or under golden and crispy.
• Let it rest before cutting then gently cut with a serrated knife.
• RED PEPPER DIPPING SAUCE;
• I whirled roasted red peppers and a little marinara in a food processor to make my sauce.

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a bowl, combine the first 10 ingredients; mix well.
• Unroll crescent dough and place in a greased 15 inch x 10 inch x 1 inch baking pan; press seams and perforations together, forming a 15 in x 12 inch rectangle (dough will hang over edges of pan).
• Spread filling lengthwise down the center of dough.
• On each long side, cut 1 1/2 inch wide strips 3 1/2 inch into center.
• Starting at one end, alternate strips, twisting twice and laying at an angle across filling.
• Seal ends.
• Brush dough with egg white; sprinkle with almonds.
• Bake at 375 F.
• for 30 to 35 minutes or until golden brown.
• Cut into slices; serve warm; Yield: 12 servings.
• Country Woman.

MINI STRUDELS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
• Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Bake the strudels for 30 minutes, until puffed and golden brown.
• Enjoy!