Description
This Savory Vegetable Strudel is a delightful and flaky puff pastry filled with a colorful medley of sautéed vegetables, fresh herbs, and melted mozzarella cheese. Perfect as a satisfying vegetarian main or a savory appetizer, this dish combines tender greens, crisp bell peppers, and aromatic spices inside a golden, buttery crust.
Ingredients
Scale
Puff Pastry
- 1 sheet (10 oz) frozen puff pastry, thawed
Vegetable Filling
- 5 oz frozen yellow and green beans with carrots, thawed
- 1 medium onion, thinly sliced
- 1 sweet red bell pepper, diced
- 2 cups mixed greens, chopped
- 1 tbsp fresh parsley, chopped
- 2 tbsp vegetable oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 3 tsp minced garlic
- Sea salt and black pepper, to taste
Cheese & Egg Wash
- 1½ cups shredded mozzarella cheese
- 1 egg
- 1 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the strudel to a beautiful golden brown.
- Sauté Vegetables: Heat the vegetable oil in a skillet over medium heat. Add the sliced onion, diced red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Remaining Vegetables & Herbs: Stir in the thawed yellow and green beans with carrots, chopped mixed greens, dried basil, dried thyme, sea salt, and black pepper. Cook for an additional 3 to 4 minutes until vegetables are heated through. Remove from heat, then mix in the fresh parsley and shredded mozzarella cheese. Allow this mixture to cool slightly to avoid melting the pastry.
- Prepare Puff Pastry: On a lightly floured surface, gently roll out the puff pastry sheet just enough to slightly enlarge it but keep the rectangular shape intact.
- Fill and Seal: Spoon the vegetable and cheese mixture down the center of the puff pastry. Carefully fold the sides of the pastry over the filling, sealing the edges well to prevent leakage during baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk. Brush this egg wash evenly over the surface of the pastry to achieve a glossy, golden finish upon baking.
- Bake: Place the strudel on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 to 30 minutes or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven and let the strudel cool slightly before slicing. Serve warm to enjoy the full flavors and flaky crispness of the pastry.
Notes
- Ensure puff pastry is fully thawed before rolling to prevent tearing.
- You can substitute mozzarella with any melting cheese like Gruyère or cheddar for variation.
- For extra flavor, add a sprinkle of red pepper flakes or a dash of smoked paprika to the filling.
- Serve with a side salad or a dipping sauce such as marinara or garlic aioli.
- Leftover strudel reheats well in the oven to maintain crispness.
