Vegetable Cheese Strudel Recipes

VEGETABLE CHEESE STRUDEL

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the vegetable mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Top with the cheese. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake for 25 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and let cool on a wire rack for 10 minutes.

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.

ROASTED VEGGIE STRUDEL

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.

VEGETABLE STRUDEL

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.