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

1. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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. 1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

1. 1. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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. 1. Prepare Egg Wash: In a small bowl, whisk together the beaten egg and milk or water (if using) to create the egg wash.

1. 1. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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. 1. Slice: Carefully slice the Vegetable Strudel into desired portions using a serrated knife.

1. 1. 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.