Vegetable Strudel Recipes

SAVOURY VEGETABLE STRUDEL RECIPE

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

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.

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.

SAVORY VEGETABLE STRUDEL

Steps:

• In a large frying pan, sauté onion until golden. Add mushrooms and sauté until beginning to soften. Add remaining vegetables and continue to sauté, stirring often, until mixture is soft. Stir in salt, pepper, and onion soup mix. Set aside to cool.
• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Roll out dough to a rectangle, approximately 10x16 inches (25x40 centimeters). Spoon filling over dough and spread out over surface. Carefully begin to roll dough in the length, pinching two ends together along the way so that the filling does not escape.
• Using a large spatula, transfer strudel to Gefen Parchment Paper-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes, or until dough turns a golden brown.

VEGETABLE STRUDEL

Steps:

• Prepare one recipe of oil-free dough.
• Place in the refrigerator to cool before rolling.
• Prepare a clean flat surface and sprinkle with whole wheat flour.
• Roll out the dough on a piece of parchment paper or silicone baking mat, in a long oval as shown in the post.
• Set aside.
• Saute onions, garlic, and mushrooms, until translucent
• Use vegetable broth to prevent the vegetable from sticking.
• Add broccoli, cauliflower, and asparagus.
• Saute for 5 minutes
• Add kale last and cook until wilted.
• Remove vegetables from heat.
• In the meantime, prepare the gravy.
• Prepare the cashew cream for the gravy first.
• In a cup-sized blender, combine cashews, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice.
• Blend until smooth.
• Set aside.
• Prepare the mushroom gravy.
• In a large non-stick skillet, on medium heat, sauté onions, garlic, and shallots until translucent.
• Add diced Mushrooms.
• Cook until brown and all liquid from the mushrooms has dissipated.
• Add the remaining 3 cups of vegetable broth.
• Stir.
• Add salt, pepper, and paprika.
• Add tomato paste and stir until it blends with the rest of the liquids in the pan.
• Add cashew cream. MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES.
• Add white wine.
• Stir.
• The mixture will thicken as you stir. Be patient.
• Remove from heat and add 1 cup of gravy to the cooked vegetables.
• Preheat the oven to 400 degrees
• Cut 1 inch lengthwise away from the dough to use for decorative cut-outs; set aside.
• Lay one sheet of vegan pastry dough on a flat floured surface like a countertop
• Using a rolling pin, roll until even and about twice the size as the original dough.
• Place the vegetables mixed with 1/2 cup gravy in the middle, lengthwise on the rolled-out dough.
• Fold both vertical ends, and then fold one side over the other side horizontally, sealing the vegetables inside the dough.
• Place a silicone mat or parchment paper on a baking sheet.
• Gently flip the vegetable strudel seam side down onto the lined baking sheet.
• Using a cookie cutter, use the 1 inch of dough to cut out shapes using a small cookie cutter ( I used a heart shape)
• Vent the strudel using a knife and make slits down the strudel so the strudel can breathe while cooking
• Bake for 30 minutes, uncovered.
• Remove the strudel from the oven and allow it to cool.
• Serve with masked potatoes, a salad, or your favorite side.
• I drizzled with additional gravy and made mashed potatoes and gravy.

ROASTED VEGETABLE STRUDEL: 2 WAYS

Steps:

• Preheat the oven to 450 °F, 230 °C.
• Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
• To prepare the red sauce:In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.
• To prepare the white sauce:In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
• In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).
• To form the strudel:
• Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
• Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
• Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
• Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.
• Reduce the oven's temperature to 350°F, 180 °C.
• Bake until golden all around. About 30-35 minutes.
• Allow to cool about 15 minutes and serve.

VEGETABLE STRUDEL

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.

AUSTRIAN VEGETABLE STRUDEL

Steps:

• Prepare the Filling: To speed up the cooking process, veggies can be boiled/ steamed or microwaved until crisp tender before adding to the skillet. I microwaved sweet potato, carrots and green beans separately and kept them ready before starting on the rest of the filling.
• Soak soy granules in hot water for 10 minutes. Drain and squeeze out the excess water and set aside.
• Heat 1tbsp olive oil in a large skillet; add red chili flakes, chopped onion, red pepper and minced garlic. Cook on medium flame until the onions are translucent and peppers are crisp tender, about 5 minutes.
• Next add the reconstituted soy granules, cook for 2~3 minutes, stirring frequently.
• Finally add the cooked veggies, basil, salt and pepper. Cook for another 3~4minutes. Remove from flame and let cool.
• Add grated cheese and mix well.
• Preheat the oven to 350°F.
• For the Phyllo pastry: Keep the phyllo covered with a damp cloth at all times to avoid drying out. Brush each phyllo sheet with melted butter and layer them one on top of the other.
• Spoon vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in short edges about 1 inch; roll dough from long side, jelly-roll style.
• Place the roll, seam side down in a baking sheet. Brush the roll with the remaining melted butter and sprinkle the grated parmesan. Use a sharp knife to make 4~5 slits on the top.
• Bake for 20-25 minutes or until Phyllo is golden all over.

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.

VEGGIE STRUDEL

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.

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.

LENTIL AND ROASTED ROOT VEGETABLE STRUDEL

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss together the butternut squash, carrots, parsnips, turnips, olive oil, smoked paprika and salt. Spread out in a single layer on a parchment-lined baking sheet. Roast, turning once or twice while cooking, until tender, 30-40 minutes.
• In a large pot, combine the lentils, water, and a pinch of salt. Set over high heat and bring to a boil. Lower heat to medium low and simmer, covered, until lentils are tender, 30-40 minutes. Drain and set aside.
• Add the pecans, Parmesan cheese and olive oil to the bowl of a food processor. Pulse until crumbly. Season to taste with salt and black pepper. Set aside.
• Preheat oven to 400°F.
• Once all of the filling components are ready, remove the phyllo dough from its packaging and cover it with a damp cloth or paper towel. The phyllo dough dries out quickly, so it is important to keep it damp and work quickly. Place one sheet of phyllo on a parchment-lined baking sheet. Brush with the olive oil. Put another sheet of phyllo on top of it and brush with more oil. Repeat with remaining sheets.
• Spread the roasted vegetables over the phyllo, leaving a 1-inch border around the edges. Sprinkle the lentils, pesto and crumbled goat cheese over the top. Fold the short sides of the dough in towards the center until they meet the filling. Repeat with the long sides and then roll the entire strudel lengthwise into a long log shape. Bake until golden brown, about 20 minutes. Let cool for 5 minutes before cutting into slices and serving.