SAVOURY VEGETABLE STRUDEL RECIPE
A deliciously cheesy vegetable strudel, as per an Austrian recipe from my mum. Put together your own vegetable mix based on your preferred veggies or based on seasons. Spring Strudel (Kohlrabi, cauliflower, asparagus, broccoli, spinach, wild garlic, leeks), Summer Strudel (mushrooms, beans, tomatoes, courgettes, fennel, peppers, aubergines, peas, sweet corn), Autumn Strudel (pumpkin, cabbage, root vegetables, potatoes), Winter Strudel (carrots, cabbage, Brussels sprouts, shallots).
Provided by Pam
Categories Main Course
Number Of Ingredients 27
Steps:
- Boil 300g potatoes and mash them. If you prefer a finer texture, you can also use a potato ricer to process the boiled potatoes.
- Cut the pepper and the carrot into small cubes, mince the garlic and thinly slice the leek. Using a knob of butter, fry these vegetables for around 10 minutes. Briefly simmer the frozen peas and frozen sweetcorn kernels, then strain well and add to the fried vegetable mix. The vegetables should retain 'bite' and not be overcooked. Altogether, you should use about 500g of vegetables (fresh and frozen). Make sure there is no excess liquid left in the vegetable mixture by the time you set it aside to cool.
- Start by placing the butter in a pot to heat up, then add the diced onions.
- Fry for a few minutes - don't let the onions brown.
- Add the flour and stir thoroughly for a minute.
- Add the milk and nutmeg and continue stirring until the sauce has thickened.
- Take away from the heat and leave to cool.
- Combine the dough ingredients in a medium bowl and mix together. I do this with my hands.
- Knead well until you have a formed a smooth dough. Don't be tempted to add any more water to the dough. It will come together well, just give it some time.
- Shape dough into a ball, brush with a little oil, place back in the bowl and cover the bowl.
- Leave to rest for 30 minutes at room temperature. This helps the dough structure to relax and makes it easier to roll/shape later on.
- In a large bowl, combine the cooled Béchamel Sauce, curd cheese, crème fraîche, egg yolks, grated cheese, herbs and oats. Mix well.
- Add the vegetable mixture and mashed potatoes and mix well. Season to taste with salt and pepper.
- In a smaller bowl, combine the egg whites and starch and whip until stiff.
- Carefully fold the stiff egg whites into the remaining filling. The filling should not be wet so it doesn't soak through the dough while you assemble the strudel.
- Preheat the oven to 175℃.
- Flour your work surface (ideally a large linen or cotton kitchen towel) and use your hands to form the dough ball into an even rectangle.
- Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.
- Line a suitably big baking tray with baking paper.
- Distribute the filling across two thirds of the strudel dough, leaving at least 1 cm around the edges free.
- Brush the final third with butter.
- Fold in the sides of the dough slightly over the filling to seal the sides.
- Roll into a strudel and carefully seal all the ends. If you are using the linen or cotton towel, the rolling can be done just by lifting the towel to roll the dough.
- Place seam-side down onto the baking tray. Again, this process is easier if you are using the cloth, as you can lift the strudel much more easily like this and carefully roll it onto the baking tray.
- Brush with the egg and sprinkle with sesame seeds.
- Bake for 30 to 40 minutes until golden brown.
- Serve warm with a side salad.
ROASTED VEGGIE STRUDEL
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
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.
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
VEGETABLE STRUDEL
A different version of strudel! This phyllo pastry envelopes a cheese and vegetable mixture! I've always loved broccoli and cauliflower with cheese sauce, and this recipe takes it to another dimension. Feel free to add more garlic or spice if so inclined! Keep the phyllo covered with a slightly damp towel until you are ready for it to keep it from getting brittle! Originally written by Bethe Pilch from Encino, CA.
Provided by breezermom
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 169.8, Fat 9.4, SaturatedFat 5.1, Cholesterol 68.8, Sodium 395.8, Carbohydrate 12.7, Fiber 1.5, Sugar 1.5, Protein 9
VEGETABLE STRUDEL
This recipe came from an issue of Canadian Living (Holiday Best). It's great as a side dish or a main vegetarian course. I'll inevitably use more butter and bread crumbs than is called for, but you may get away with less. It helps to have an assistant standing by when rolling up the strudel.
Provided by Paradawks
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, spices, stirring often, for 5 minutes or until softened.
- Add spinach in batches, adding more when wilted; cook, stirring over medium-high heat until all spinach is wilted and liquid has evaporated. Remove from heat.
- In a large bowl, beat eggs and cheese until smooth; stir into spinach mixture. Set aside.
- Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out. Brush lightly with some of the butter and sprinkle with bread crumbs. Repeat layering with 7 more sheets, for a total of 8.
- Arrange half of the spinach mixture in a strip 2 inches from the long side of the phyllo, leaving a 2 inch border at each short side. Fold long border over filling; using the towel as an aid, roll up pastry, folding in the sides.
- Place seam side down on a greased baking sheet. Brush top and sides with butter. Repeat with remaining phyllo and filling to make 2 strudels.
- Cut 5 slits in top of each strudel. Bake in oven at 400F (200C) for 25 to 30 minutes or until golden brown.
- Slice each strudel into 6 servings.
Nutrition Facts : Calories 282.7, Fat 19.3, SaturatedFat 10, Cholesterol 76.4, Sodium 357.2, Carbohydrate 22, Fiber 2.4, Sugar 1.8, Protein 6.6
HOLIDAY VEGETABLE STRUDEL
This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.
Provided by LAURIE
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Heat 1 tablespoon butter in a.
- large skillet over medium heat.
- Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
- Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
- Let stand 5 minutes.
- Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
- Melt remaining 1/3 cup butter.
- Place one phyllo dough on work surface; lightly brush with butter.
- Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
- Repeat with 3rd. and 4 th. sheets of phyllo dough.
- Top with fifth sheet of dough; brush with butter.
- Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
- beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
- Fold long sides in over filling; lightly brush folded edges with butter.
- Starting at filled side, gently roll-up, jelly-roll style.
- Lightly brush strudel with butter.
- Transfer to a lightly greased jelly roll pan, seam side down.
- Bake 28 to 30 minutes or until golden brown.
- Cool 10 minutes before slicing with a serrated knife.
- Serve warm as a side dish.
Nutrition Facts : Calories 242.7, Fat 16.8, SaturatedFat 10, Cholesterol 72.5, Sodium 353.7, Carbohydrate 15.1, Fiber 1.5, Sugar 1.7, Protein 8.5
VEGETABLE STRUDEL
I have had this recipe for a while and can't remember where I got it. I made this today and used up some left over vegetables I had made a few days ago. I used collards, kale and some tomato in mine. I didn't use dairy but substituted with vegan Monterrey Jack cheese. It tasted delicious. Be creative and use a variety of different veggies in yours too :)
Provided by Chef Joey Z.
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Heat olive oil in skillet on medium-high heat.
- Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
- Remove from heat and drain off any liquid. Stir in parsley and cheese.
- Season with salt and pepper and cool.
- 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.
- 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.
- 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.
- Cut strudel in slices and drizzle some sauce over the top.
- Bon Appetit!
Nutrition Facts : Calories 658.1, Fat 49.8, SaturatedFat 15.5, Cholesterol 91, Sodium 323.6, Carbohydrate 34.4, Fiber 3.4, Sugar 5, Protein 19.8
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