Description
This savory vegetable strudel is a delightful puff pastry filled with a medley of colorful and flavorful vegetables, cheeses, and aromatic seasonings. It’s a perfect dish for brunch or a light main course, offering a satisfying blend of textures and tastes.
Ingredients
Vegetable Filling:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 zucchini, grated and squeezed of excess water
- 1 red bell pepper, diced
- 1 cup mushrooms, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture:
- 1/2 cup ricotta or cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Additional Ingredients:
- 1 sheet puff pastry, thawed
- 1 tablespoon olive oil
- 1 egg, beaten for egg wash
- Sesame seeds or poppy seeds (optional for topping)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2 minutes. Add carrot, zucchini, bell pepper, and mushrooms. Season with Italian seasoning, salt, and pepper. Cook until softened and moisture evaporates.
- Prepare Filling: Remove from heat and cool slightly. Stir in ricotta, mozzarella, and Parmesan cheeses.
- Assemble Strudel: Roll out puff pastry on a floured surface. Spread filling down the center, fold pastry over, and seal edges tightly. Place on baking sheet seam-side down.
- Bake: Brush with egg wash, sprinkle with seeds if desired. Bake for 25–30 minutes until golden and puffed.
- Serve: Cool slightly before slicing and serving.
Notes
- You can customize the filling with spinach, broccoli, or sun-dried tomatoes for added flavor.
- This strudel can be enjoyed warm or at room temperature, making it versatile for different occasions.
