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
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
- 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.
