Description
Vegetable Strudel is a savory Austrian-style pastry filled with tender vegetables, creamy cheese, and fresh herbs wrapped in flaky golden puff pastry. This comforting vegetarian dish is perfect for brunch, lunch, dinner, or as an elegant appetizer.
Ingredients
- 1 sheet puff pastry, about 275 g, thawed if frozen
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 small zucchini, finely diced
- 1 red bell pepper, finely diced
- 100 g broccoli florets, chopped small
- 100 g mushrooms, finely sliced
- 100 g peas, fresh or frozen
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 120 g cream cheese
- 80 g grated mozzarella or Emmental cheese
- 2 tablespoons breadcrumbs
- 1 egg, beaten, for brushing
- 1 tablespoon sesame seeds or nigella seeds, optional
Instructions
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- Heat olive oil in a large pan over medium heat. Add the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the carrot, zucchini, bell pepper, broccoli, mushrooms, and peas. Cook for 8 to 10 minutes, stirring often, until the vegetables are tender and most of the moisture has evaporated.
- Season with salt, black pepper, paprika, nutmeg, parsley, and chives. Remove from the heat and let the filling cool for 10 minutes.
- Stir in the cream cheese, grated cheese, and breadcrumbs until the mixture is creamy but firm enough to hold its shape.
- Unroll the puff pastry on the prepared baking tray. Spoon the filling down the center, leaving space around the edges.
- Fold the short ends inward, then fold the long sides over the filling to form a sealed strudel. Place the seam side down.
- Brush with beaten egg and sprinkle with sesame seeds or nigella seeds if using.
- Bake for 30 to 35 minutes until golden brown and crisp.
- Let the strudel rest for 10 minutes before slicing and serving.
Notes
- Add mashed potato for a heartier filling.
- Cook vegetables until excess moisture evaporates to avoid soggy pastry.
- Use vegan cheese and puff pastry for a vegan version.
- Reheat in the oven to maintain crisp pastry texture.
- Serve with salad, yogurt sauce, or roasted potatoes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
