If you have been craving a delightful dish that brings together the freshness of garden vegetables and the irresistible flakiness of puff pastry, then you are in for a treat with this Savory Vegetable Strudel Recipe. It combines tender sautéed veggies with gooey mozzarella cheese all wrapped up in a golden, buttery crust. This recipe is a perfect way to enjoy a wholesome, comforting meal that feels a little fancy yet is incredibly approachable. Whether you’re feeding friends or just want to make your weeknight dinner sparkle, this strudel will become one of your favorite go-to dishes in no time.
Ingredients You’ll Need
The beauty of this Savory Vegetable Strudel Recipe lies in its simple, fresh ingredients. Each component plays a vital role, from the crisp puff pastry that provides an airy crunch to the medley of vegetables that add color, nutrition, and robust flavor. Here’s everything you’ll want to gather to make this dish truly shine.
- Frozen puff pastry (1 sheet, 10 oz): Provides the perfect flaky, buttery crust that envelops the filling beautifully.
- Frozen yellow and green beans with carrots (5 oz): Adds a sweet and earthy vegetable base with vibrant colors.
- Medium onion (1, thinly sliced): Brings a gentle sweetness that caramelizes nicely during sautéing.
- Sweet red bell pepper (1, diced): Offers a pop of color and a mild, crisp sweetness.
- Mixed greens (2 cups, chopped): Adds freshness and a slight peppery bite to balance the richness.
- Fresh parsley (1 tbsp, chopped): Provides a bright herbal note that lifts the whole dish.
- Vegetable oil (2 tbsp): Essential for sautéing the veggies without overpowering their natural flavors.
- Dried basil (1 tsp): Adds a fragrant, slightly sweet depth to the seasoning.
- Dried thyme (1 tsp): Brings an earthy, woody aroma to complement the veggies.
- Minced garlic (3 tsp): A classic flavor enhancer that infuses warmth and zest.
- Sea salt and black pepper (to taste): Balances and enhances every flavor in the mix.
- Shredded mozzarella cheese (1½ cups): Melts into a creamy, stringy layer that adds indulgent texture.
- Egg (1): Used as an egg wash to create that beautiful golden-brown finish.
- Milk (1 tbsp): Combined with the egg for an even, glossy crust.
How to Make Savory Vegetable Strudel Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) so it’s ready to go once your strudel is assembled. This also gives you time to prepare your filling and pastry without any rush. Taking it step-by-step will guarantee the perfect bake every time.
Step 2: Sauté the Vegetables
In a skillet over medium heat, warm the vegetable oil before adding the thinly sliced onions, diced red bell peppers, and minced garlic. Cook them gently until they soften and release their natural sweetness, which usually takes about 5 minutes. This foundational step is critical because it builds layers of flavor that make the filling irresistible.
Step 3: Add the Remaining Veggies and Seasoning
Once the initial vegetables are tender, stir in the thawed beans and carrots along with the chopped mixed greens. Sprinkle in the dried basil, thyme, sea salt, and black pepper to season everything beautifully. Cook this mixture for another 3 to 4 minutes so all the flavors meld perfectly. When done, remove from heat and mix in the fresh parsley and generous shredded mozzarella. Let this mixture cool slightly to make handling easier in the next step.
Step 4: Roll and Fill the Pastry
Lightly dust your surface with flour and give the puff pastry a gentle roll to smooth it out and enlarge just a bit. Spoon the cooled vegetable mixture down the center, creating a long, even line. Then fold the sides of the puff pastry over the filling carefully, sealing all edges to keep the filling snug inside. This folding not only locks in all that deliciousness but also gives the strudel its signature wrapped look.
Step 5: Egg Wash and Bake
Whisk together the egg and milk until blended and use a pastry brush to coat the entire surface of the strudel. This simple step ensures your pastry will bake up with a shiny, golden-brown crust that looks as good as it tastes. Place the strudel on a baking sheet and pop it into the oven for 25 to 30 minutes or until fully puffed and beautifully browned.
Step 6: Cool and Slice
After baking, give the strudel a few minutes to cool and set. This rest period helps the filling to firm up slightly, making slicing clean and mess-free. Then cut into portions and get ready to enjoy that irresistible mix of flaky crust and melty vegetable filling.
How to Serve Savory Vegetable Strudel Recipe
Garnishes
Fresh herbs always brighten a dish, so consider sprinkling extra chopped parsley or even some fresh basil leaves over each serving. A light drizzle of high-quality olive oil or a scattering of toasted pine nuts can also add lovely texture and a flavor boost, making each bite feel extra special.
Side Dishes
This savory strudel pairs wonderfully with simple, fresh side dishes. A crisp green salad with lemon vinaigrette complements the richness perfectly. Alternatively, roasted root vegetables or a bowl of warm soup create a comforting meal that feels both hearty and balanced.
Creative Ways to Present
For entertaining, slice the strudel into thin, elegant pieces and arrange on a large platter. Garnish with colorful veggies or edible flowers to delight the eyes as much as the palate. It also works beautifully as individual-sized strudels if you cut the puff pastry into smaller sheets before filling.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Savory Vegetable Strudel Recipe can be kept in an airtight container in the refrigerator for up to three days. When stored properly, the pastry may soften slightly but the flavors remain intact and delicious for several meals.
Freezing
You can freeze the fully assembled but unbaked strudel wrapped tightly in plastic wrap and aluminum foil. Freeze for up to two months. When ready to bake, thaw in the refrigerator overnight and then proceed with the egg wash and baking instructions as usual.
Reheating
To bring leftover strudel back to life, reheat it in a preheated oven at 350°F (175°C) for about 10 to 15 minutes. This helps to regain the crispness of the puff pastry and warms the filling evenly. Avoid microwaving if you want to keep that flaky texture intact.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can give your strudel an even brighter flavor. Just be sure to lightly steam or sauté them beforehand to remove excess moisture so the pastry doesn’t get soggy.
Is it possible to make this recipe vegan?
Yes, you can swap out the mozzarella for a plant-based cheese and replace the egg wash with a mixture of plant milk and a little maple syrup or melted coconut oil to get a golden crust.
Can I add other vegetables to the filling?
Definitely! Feel free to experiment with mushrooms, zucchini, or roasted eggplant. Just make sure to cook any additional veggies so they release their moisture before assembling.
What can I use instead of puff pastry?
If you want a different texture, phyllo dough is a great alternative but be prepared for a more delicate, crispier finish that requires extra layers brushed with oil or melted butter.
How do I ensure the strudel doesn’t become soggy?
Make sure the vegetable filling is cooled thoroughly before wrapping it in pastry. Also, avoid overfilling and seal the edges well to keep moisture contained during baking.
Final Thoughts
This Savory Vegetable Strudel Recipe is such a delight because it takes humble ingredients and transforms them into something wonderfully comforting and elegant. It’s a dish that invites you to slow down, savor each bite, and feel proud of creating something both nourishing and beautiful. I can’t wait for you to make it your own and enjoy it as much as I do!
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Savory Vegetable Strudel Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Savory Vegetable Strudel features a flaky puff pastry filled with a flavorful mix of sautéed vegetables, fresh herbs, and melted mozzarella cheese. Perfect as a hearty appetizer or a light main dish, it combines tender green and yellow beans, carrots, red bell pepper, and mixed greens seasoned with basil, thyme, garlic, and parsley for a deliciously aromatic and satisfying meal.
Ingredients
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
- 1½ cups shredded mozzarella cheese
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the strudel.
- Sauté Vegetables: Heat the vegetable oil in a skillet over medium heat. Add the thinly sliced onion, diced red bell pepper, and minced garlic, cooking until softened, about 5 minutes, to develop their flavors.
- Cook Filling: Add the thawed yellow and green beans with carrots, chopped mixed greens, dried basil, dried thyme, sea salt, and black pepper to the skillet. Cook for another 3 to 4 minutes to combine the flavors and fully warm the vegetables. Remove from heat and stir in the chopped fresh parsley and shredded mozzarella cheese. Allow the mixture to cool slightly to ease handling.
- Prepare Pastry: Lightly flour a surface and roll out the puff pastry sheet slightly to make it ready for filling. Spoon the cooled vegetable mixture down the center of the pastry sheet. Fold the sides over the filling, sealing the edges carefully to enclose the stuffing.
- Apply Egg Wash: Whisk together the egg and milk in a small bowl. Brush the egg wash evenly over the surface of the pastry to help it achieve a beautiful golden brown finish during baking.
- Bake Strudel: Place the prepared strudel on a baking sheet. Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden brown and puffed up, indicating that it is fully cooked and crisp.
- Cool and Serve: Let the strudel cool slightly after baking to allow the filling to set. Then slice and serve warm for the best taste and texture experience.
Notes
- Ensure the vegetables are well thawed and excess moisture is drained to prevent soggy pastry.
- Use fresh herbs if available for a more vibrant flavor.
- Egg wash is key for a shiny, golden crust but can be omitted for a vegan version with a plant-based wash substitute.
- Leftover strudel can be reheated in the oven for a crispy finish.
- This recipe is easily doubled for a larger crowd.
