Vegetable Strudel in Puff Pastry recipe

In our quest for weeknight dinners that are both satisfying and sneakily packed with vegetables, I often find myself turning to dishes that are as visually appealing as they are delicious. Let’s be honest, sometimes getting everyone to eat their veggies is half the battle, right? That’s where the magic of Vegetable Strudel in Puff Pastry comes in. It’s not just a meal; it’s a showstopper.

I first encountered a vegetable strudel at a charming little bakery cafe, tucked away in a cobblestone street during a weekend getaway. The aroma alone was intoxicating – buttery pastry mingling with the earthy scent of roasted vegetables. One bite of the flaky, golden crust revealing a vibrant, savory filling, and I was hooked. I knew I had to recreate this at home.

My first attempt was… well, let’s just say it was a learning experience. But after a few tweaks and adjustments, I landed on a recipe that’s become a family favorite. The beauty of this Vegetable Strudel in Puff Pastry is its versatility. You can adapt the vegetable filling to whatever is in season or your family’s preferences. And the puff pastry? Oh, the puff pastry! It transforms a simple vegetable dish into something truly special, adding a layer of buttery, flaky indulgence that elevates the entire experience.

From the moment it emerges from the oven, golden brown and puffed to perfection, this strudel is a crowd-pleaser. The kids are drawn to the crispy pastry and surprisingly devour the hidden vegetables within. My husband, a self-proclaimed meat lover, appreciates the hearty and flavourful filling. And me? I love that it’s relatively easy to make, packed with goodness, and always a guaranteed hit. This Vegetable Strudel in Puff Pastry is more than just a recipe; it’s a celebration of vegetables wrapped in a golden, flaky hug, and I’m thrilled to share the joy of making it with you. Get ready to experience the satisfying crunch and savory deliciousness of this incredible vegetarian delight!

Ingredients: Building Blocks for a Flavourful Vegetable Strudel

The key to a truly exceptional Vegetable Strudel in Puff Pastry lies in the quality and combination of ingredients. From the flaky, buttery pastry to the vibrant, flavourful filling, each component plays a vital role. Here’s a breakdown of what you’ll need to create your own masterpiece:

For the Puff Pastry Canvas:

• 1 package (14.1 ounces) Puff Pastry, thawed: Puff pastry is the star of the show, providing that signature flaky, buttery crust. You can find pre-made puff pastry in the freezer section of most grocery stores. Ensure it is fully thawed according to package instructions before using. All-butter puff pastry will offer the richest flavour, but regular puff pastry works perfectly well too.

For the Hearty Vegetable Filling:

• 1 tablespoon Olive Oil: For sautéing the vegetables and building flavour. Extra virgin olive oil is preferred for its richer taste.
• 1 large Onion, chopped: The aromatic base of our vegetable filling, adding depth and sweetness.
• 2 cloves Garlic, minced: Essential for adding pungent flavour and aromatic complexity.
• 1 Red Bell Pepper, chopped: Adds sweetness, colour, and a touch of sweetness.
• 1 Yellow Bell Pepper, chopped: Complements the red pepper and adds another layer of flavour and colour.
• 1 Zucchini, diced: Introduces a mild, slightly sweet flavour and tender texture.
• 1 cup Broccoli florets, chopped: Adds earthy notes, texture, and nutritional value. You can also use cauliflower florets or a mix of both.
• 1 cup Mushrooms, sliced: Adds earthy, umami-rich flavour and a meaty texture. Cremini, white button, or even wild mushrooms work well.
• 1 cup Spinach, roughly chopped: Adds a boost of nutrients and a subtle earthy flavour. Baby spinach is convenient and tender.
• 1/2 cup Sun-dried Tomatoes, oil-packed, drained and chopped: Adds intense, concentrated tomato flavour and a chewy texture. Oil-packed sun-dried tomatoes offer a richer flavour than dry-packed.
• 1/2 cup Kalamata Olives, pitted and halved: Adds a salty, briny flavour and Mediterranean flair. You can substitute with other types of olives if preferred.
• 1/4 cup Fresh Parsley, chopped: Adds freshness and a bright, herbaceous note.
• 1/4 cup Fresh Basil, chopped: Complements the parsley and adds a sweet, aromatic, and slightly peppery flavour.
• 1/2 cup Ricotta Cheese (or crumbled Feta Cheese for a tangier option): Adds creaminess, richness, and helps bind the filling. Ricotta provides a milder flavour, while feta offers a saltier, tangier taste. For a vegan option, consider using vegan ricotta or a cashew cream.
• 1/4 cup Grated Parmesan Cheese (optional, or nutritional yeast for vegan): Adds savory, umami flavour and helps with browning. Parmesan can be omitted or replaced with nutritional yeast for a vegan version, which provides a cheesy, nutty flavour.
• 1 teaspoon Dried Oregano: Adds a classic Mediterranean herb flavour, slightly peppery and aromatic.
• 1/2 teaspoon Dried Thyme: Complements the oregano and adds an earthy, slightly minty flavour.
• Salt and Freshly Ground Black Pepper to taste: Essential for seasoning and enhancing all the flavours.

For the Egg Wash and Finishing Touches:

• 1 Egg, beaten: For creating a golden brown and glossy crust. You can also use milk or a plant-based milk alternative for a slightly less glossy finish.
• 1 tablespoon Milk or Water (optional, for egg wash): To thin the egg wash slightly for easier brushing.
• Sesame Seeds or Poppy Seeds (optional): For sprinkling on top of the strudel for added visual appeal and a subtle nutty flavour.

High-Quality Ingredients for the Best Results:

Using fresh, high-quality vegetables is key to a flavourful strudel. Opt for vibrant bell peppers, firm zucchini, and fresh herbs. Good quality puff pastry will also make a noticeable difference in the final result, providing a superior flaky texture and buttery flavour. Don’t hesitate to adjust the vegetables based on your preferences and what’s in season. Broccoli can be swapped for cauliflower, mushrooms for eggplant, and spinach for kale. The beauty of this recipe is its adaptability!

Instructions: Crafting Your Golden Vegetable Strudel Masterpiece

Creating a Vegetable Strudel in Puff Pastry may seem impressive, but it’s surprisingly straightforward. Follow these step-by-step instructions to bring this delightful dish to life in your kitchen:

Step 1: Prepare the Vegetable Filling (Building Layers of Flavour)

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. Add Hearty Vegetables: Add the chopped bell peppers, zucchini, and broccoli florets to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
3. Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until they have softened and released their moisture. Continue to stir occasionally.
4. Wilt Spinach: Add the chopped spinach to the skillet and cook until it wilts down, which will only take a minute or two. Stir to incorporate it into the vegetable mixture.
5. Stir in Remaining Filling Ingredients: Remove the skillet from the heat. Stir in the sun-dried tomatoes, Kalamata olives, fresh parsley, fresh basil, ricotta cheese (or feta), Parmesan cheese (if using), dried oregano, and dried thyme.
6. Season and Cool: Season the vegetable filling generously with salt and freshly ground black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper and adjust as needed. Stir well to combine all ingredients. Let the vegetable filling cool completely before proceeding to assemble the strudel. This is important to prevent the puff pastry from becoming soggy.

Step 2: Assemble the Strudel (Creating the Flaky Layers)

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Roll Out Puff Pastry: Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry onto the floured surface. Gently roll it out slightly into a rectangle, about 12×14 inches. If your puff pastry is pre-rolled, you may only need to unfold it.
3. Place Filling on Pastry: Spoon the cooled vegetable filling down the center of the puff pastry rectangle, leaving a border of about 2-3 inches on each side.
4. Cut Pastry Sides: Using a sharp knife or pizza cutter, make diagonal cuts along both long sides of the puff pastry, from the edge of the filling to the outer edge of the pastry. These cuts should be about 1 inch apart and angled slightly inwards towards the filling.
5. Braid the Strudel: Begin braiding the strudel by folding alternating strips of pastry over the filling, overlapping slightly in the center. Start from one end and work your way down to the other end, creating a braided or overlapping effect. Tuck the ends of the pastry underneath the strudel to seal it.

Step 3: Bake the Strudel (Achieving Golden Perfection)

1. Prepare Egg Wash: In a small bowl, whisk together the beaten egg and milk or water (if using) to create the egg wash.
2. Brush with Egg Wash: Brush the entire surface of the assembled strudel evenly with the egg wash. This will give it a golden brown colour and a glossy finish.
3. Sprinkle with Seeds (optional): If desired, sprinkle sesame seeds or poppy seeds over the top of the egg-washed strudel for added flavour and visual appeal.
4. Bake: Carefully transfer the prepared strudel to the parchment-lined baking sheet. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown, puffed, and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on it.
5. Cool Slightly: Once baked, remove the strudel from the oven and let it cool on the baking sheet for about 10-15 minutes before slicing and serving. This allows the filling to set slightly and makes it easier to slice.

Step 4: Slice and Serve (Enjoy the Flaky Goodness)

1. Slice: Carefully slice the Vegetable Strudel into desired portions using a serrated knife.
2. Serve Warm: Serve the Vegetable Strudel warm and enjoy the flaky, buttery pastry and the flavourful, hearty vegetable filling!

Tips for Strudel Success:

• Cool the Filling: Ensure the vegetable filling is completely cooled before assembling the strudel. Warm filling can melt the butter in the puff pastry, resulting in a soggy crust.
• Don’t Overfill: Avoid overfilling the strudel, as this can make it difficult to seal and may cause the filling to leak out during baking.
• Work Quickly with Puff Pastry: Puff pastry is best handled when cold. Work relatively quickly to prevent it from becoming too warm and sticky. If it gets too soft, return it to the refrigerator for a few minutes to firm up.
• Seal the Edges Well: Make sure to tuck the ends and edges of the pastry underneath the strudel to seal it properly and prevent the filling from escaping during baking.
• Bake Until Golden Brown: Bake the strudel until the puff pastry is a deep golden brown colour and puffed up. This indicates that it is fully cooked through and crispy.

Nutrition Facts: A Wholesome and Delicious Vegetarian Delight

Vegetable Strudel in Puff Pastry is not only a flavourful and satisfying dish but also offers nutritional benefits thanks to its vegetable-rich filling. Here’s an estimated nutritional breakdown per serving (based on approximately 1/6 of the strudel), keeping in mind that actual values may vary based on specific ingredients and portion sizes:

Serving Size: Approximately 1 slice (1/6 of the strudel)

Approximate Nutritional Information per Serving (estimated):

• Calories: 350-450 kcal
• Protein: 8-12 grams
• Fat: 20-30 grams (primarily from puff pastry and olive oil)
• Saturated Fat: 8-12 grams
• Cholesterol: 30-50 mg
• Sodium: 400-600 mg (can vary depending on cheese and olive choices)
• Carbohydrates: 30-40 grams
• Fiber: 3-5 grams
• Sugar: 5-8 grams (naturally occurring sugars from vegetables)

Key Nutritional Benefits:

• Source of Vegetables: This strudel is packed with a variety of vegetables, providing essential vitamins, minerals, and antioxidants.
• Good Source of Fiber: The vegetables contribute to a good amount of dietary fiber, promoting digestive health and satiety.
• Plant-Based Protein: The ricotta cheese (or feta) and vegetables provide a decent amount of plant-based protein.
• Source of Healthy Fats: Olive oil contributes healthy monounsaturated fats.
• Versatile and Customizable: You can easily adjust the vegetable filling to increase the nutritional value and cater to dietary needs.

Note: These are estimated nutritional values and should be considered approximate. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use. While puff pastry does contribute to the fat and calorie content, enjoying this Vegetable Strudel in moderation as part of a balanced diet can be a delicious and nutritious way to incorporate more vegetables into your meals.

Preparation Time: From Prep to Plate in Under 90 Minutes

While the results are impressive, Vegetable Strudel in Puff Pastry is achievable in a reasonable timeframe, making it suitable for both weekend meals and special occasions.

• Prep Time: Approximately 30-40 minutes (chopping vegetables, preparing filling)
• Cook Time: Approximately 25-30 minutes (baking time)
• Cooling Time: Approximately 10-15 minutes (cooling before slicing)
• Total Time: Approximately 65-85 minutes

Time-Saving Tips:

• Pre-chopped Vegetables: Purchase pre-chopped vegetables from the grocery store to significantly reduce prep time.
• Food Processor for Chopping: Use a food processor with a chopping attachment to quickly chop onions, peppers, and other vegetables. Be careful not to over-process them into a puree.
• Thaw Puff Pastry Overnight: Thaw the puff pastry in the refrigerator overnight to ensure it’s ready to use when you are.
• Prepare Filling Ahead of Time: The vegetable filling can be made a day ahead and stored in the refrigerator. This breaks up the preparation and makes assembly quicker on the day of baking.

While the total time is around an hour to an hour and a half, much of that time is hands-off cooking and baking time. The active preparation time is manageable, especially with time-saving tips, making it a feasible dish for a weekend lunch or dinner.

How to Serve Vegetable Strudel in Puff Pastry: Versatile Serving Options

Vegetable Strudel in Puff Pastry is incredibly versatile and can be served in various ways, making it suitable for different occasions and meal types. Here are some delightful serving suggestions:

Serving as a Main Course:

• Lunch or Brunch: Serve warm slices of Vegetable Strudel as a satisfying and elegant lunch or brunch option. Pair it with a light green salad or a simple tomato soup.
• Dinner: Make it the centerpiece of a vegetarian dinner. Serve with roasted potatoes, steamed asparagus, or a side of quinoa for a complete and balanced meal.
• Special Occasions: Vegetable Strudel is impressive enough to be served at holiday gatherings, potlucks, or dinner parties. Its visual appeal and delicious flavour make it a crowd-pleaser.

Serving as an Appetizer or Side Dish:

• Appetizer: Cut the strudel into smaller, bite-sized pieces and serve as a sophisticated appetizer at parties or gatherings. Offer a dipping sauce like marinara sauce or a creamy herb dip.
• Side Dish: Serve slices of Vegetable Strudel as a flavorful and interesting side dish alongside roasted chicken, grilled fish, or other main courses. It adds a vegetarian element and textural contrast to the meal.

Sauce and Dip Pairings:

• Marinara Sauce: A classic marinara sauce complements the Mediterranean flavours of the strudel beautifully. Serve warm marinara sauce on the side for dipping or drizzling.
• Pesto Sauce: A vibrant pesto sauce adds a fresh, herbaceous, and slightly nutty flavour that pairs well with the vegetable filling.
• Ranch Dressing or Creamy Herb Dip: For a creamy and cool contrast, serve with ranch dressing, tzatziki sauce, or a homemade creamy herb dip made with yogurt or sour cream and fresh herbs.
• Balsamic Glaze: A drizzle of balsamic glaze adds a touch of sweetness and tanginess that enhances the savory flavours of the strudel.

Serving Temperature:

• Warm: Vegetable Strudel is best served warm, allowing the puff pastry to be flaky and the filling to be flavourful and satisfying.
• Room Temperature: It can also be enjoyed at room temperature, making it convenient for picnics, potlucks, or packed lunches.

Garnishing Ideas:

• Fresh Herbs: Garnish with a sprinkle of fresh parsley, basil, or thyme for added freshness and visual appeal.
• Parmesan Cheese: A light grating of Parmesan cheese over the top adds extra savory flavour.
• Red Pepper Flakes: For a touch of heat, sprinkle a few red pepper flakes over the strudel before serving.

No matter how you choose to serve it, Vegetable Strudel in Puff Pastry is sure to be a hit. Its versatility and delicious flavour make it a wonderful addition to any menu.

Additional Tips for Vegetable Strudel Perfection (5 Expert Tips)

Want to take your Vegetable Strudel in Puff Pastry to the next level? Here are five expert tips to ensure strudel success every time:

1. Don’t Skimp on the Puff Pastry: The puff pastry is the foundation of this dish, so choose a good quality brand. All-butter puff pastry will provide the richest flavour and flakiest texture, but even regular puff pastry will work well. Make sure to thaw it properly according to package instructions and handle it gently to maintain its delicate layers.
2. Roast Some of the Vegetables for Deeper Flavour: While sautéing the vegetables is quick and easy, roasting some of them beforehand can add a deeper, more caramelized flavour to the filling. Consider roasting bell peppers, zucchini, and broccoli florets before adding them to the skillet with onions and garlic. Roasting brings out their natural sweetness and intensifies their flavour.
3. Add a Layer of Hummus or Pesto for Extra Flavour and Moisture: For an extra layer of flavour and to prevent the filling from being too dry, spread a thin layer of hummus or pesto on the puff pastry before adding the vegetable filling. Hummus adds a creamy, nutty flavour, while pesto provides a fresh, herbaceous, and garlicky taste. This also acts as a barrier between the filling and the pastry, helping to keep the crust flaky.
4. Experiment with Different Cheese Combinations: Ricotta and Parmesan are classic choices for vegetable strudel, but don’t be afraid to experiment with other cheese combinations. Try using crumbled feta cheese for a tangier flavour, goat cheese for a creamy and slightly tangy taste, or mozzarella for a melty, cheesy pull. You can also combine different cheeses to create a more complex flavour profile.
5. Make it Ahead and Reheat: Vegetable Strudel is a great make-ahead dish. You can assemble the strudel completely (up to the point of baking) and store it covered in the refrigerator for up to 24 hours. Bake it just before serving. Alternatively, you can bake the strudel completely, let it cool, and then reheat it gently in a low oven (350°F/175°C) for about 15-20 minutes until warmed through and crispy. Reheating may slightly affect the ultimate flakiness of the pastry, but it’s still delicious and convenient.

FAQ: Your Vegetable Strudel Questions Answered

Curious about making Vegetable Strudel in Puff Pastry? Here are answers to some frequently asked questions to help you create the perfect strudel:

Q1: Can I make this strudel vegan?

A: Yes, you can easily make this Vegetable Strudel vegan with a few substitutions. Use vegan puff pastry (many brands are naturally vegan, but check the ingredients). Replace ricotta cheese with vegan ricotta cheese (made from tofu, cashews, or almonds) or cashew cream. Omit Parmesan cheese or substitute with nutritional yeast for a cheesy flavour. For the egg wash, use plant-based milk (like almond milk or soy milk) or a mixture of maple syrup and water for a golden glaze.

Q2: Can I use different vegetables in the filling?

A: Absolutely! The vegetable filling is highly customizable. You can use a wide variety of vegetables based on your preferences and what’s in season. Good alternatives or additions include: asparagus, eggplant, butternut squash, sweet potatoes, carrots, kale, Swiss chard, artichoke hearts, and roasted root vegetables. Just ensure you adjust cooking times accordingly for different vegetables.

Q3: Can I add protein to this strudel to make it a heartier meal?

A: Yes, you can easily add protein to make it more substantial. Consider adding cooked lentils, chickpeas, white beans, or crumbled tofu to the vegetable filling. You could also add sautéed or roasted tempeh or seitan for a meatier texture and flavour. For non-vegetarian options, cooked and crumbled sausage, bacon, or shredded chicken can be incorporated.

Q4: Can I freeze Vegetable Strudel?

A: Yes, you can freeze unbaked or baked Vegetable Strudel. To freeze unbaked strudel, assemble it completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Bake directly from frozen, adding about 10-15 minutes to the baking time. To freeze baked strudel, let it cool completely, slice into portions, wrap individually in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator or reheat directly from frozen in a low oven.

Q5: My puff pastry is cracking when I unfold it. What should I do?

A: If your puff pastry is cracking, it may be too cold or too dry. Let it sit at room temperature for a few minutes to soften slightly, but not too much, as it should still be cold to handle easily. If it’s very dry, lightly brush it with a little bit of water or milk before unfolding. Handle it gently and avoid stretching it too much. If minor cracks occur, you can usually press them together gently with your fingers.

Enjoy creating your own delicious and impressive Vegetable Strudel in Puff Pastry! It’s a versatile and flavourful dish that is sure to become a family favourite. Happy baking!

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