Description
Savory Vegetable Strudel features a flaky golden puff pastry filled with tender sautéed vegetables like bell peppers, zucchini, mushrooms, and spinach, seasoned with fresh herbs, garlic, and optional cheese. This nutritious and versatile dish is perfect as a snack, appetizer, or light meal, offering a delightful combination of crisp pastry and vibrant flavors. Easy to prepare, customizable, and suitable for gluten-free and vegan adaptations.
Ingredients
Units
Scale
Puff Pastry
- 1 sheet puff pastry (regular or gluten-free)
Vegetables
- 1/2 cup bell peppers, diced
- 1/2 cup zucchini, diced
- 1/2 cup mushrooms, diced
- 1 cup fresh spinach, roughly chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- Salt, to taste
- Black pepper, to taste
- Optional: 1/2 cup feta or ricotta cheese
- 1 egg, beaten (for egg wash; optional, or use plant-based alternative)
Instructions
- Prepare Your Vegetables: Wash and dice all vegetables evenly. Heat olive oil in a pan over medium heat, sauté onion and garlic until soft and fragrant. Add bell peppers, zucchini, mushrooms, and spinach, season with thyme, rosemary, salt, and pepper. Cook lightly until tender but still vibrant, then remove from heat and let cool slightly.
- Roll Out the Puff Pastry: On a lightly floured surface, unroll the puff pastry sheet. Gently stretch into a rectangle large enough to hold the filling without tearing.
- Assemble the Strudel: Spread the cooked vegetable mixture evenly down the center of the pastry, leaving a border along the edges. If using cheese, sprinkle it over the vegetable filling now.
- Fold and Seal: Fold the long sides of the pastry over the filling, overlapping slightly to seal. Pinch the ends and edges firmly to prevent filling from escaping during baking.
- Bake to Perfection: Transfer the assembled strudel onto a parchment-lined baking sheet. Brush the top gently with egg wash (or plant-based alternative). Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the pastry is crisp and golden brown.
Notes
- Don’t overfill to avoid tearing and leaking pastry.
- Ensure cooked vegetables are not too wet to prevent sogginess.
- Chill the assembled strudel in the fridge for 15 minutes before baking to help it hold shape.
- Apply egg wash sparingly for a perfect golden finish.
- Let the strudel rest briefly after baking before slicing to keep filling intact.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of strudel)
- Calories: 280
- Sugar: 4g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg