Savory Chicken Vegetable Strudel Recipes

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.

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.

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!

VEGETABLE STRUDEL

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!