Best 2 Veggie Strudel Recipes

Exploring a gastronomic delight, the veggie strudel is a culinary masterpiece showcasing the versatility and flavor of seasonal vegetables wrapped in a delicate pastry. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a healthier option, this delectable dish promises to tantalize your taste buds and leave you craving more. Embark on a culinary journey as we delve into the art of crafting the perfect veggie strudel, guiding you through the selection of fresh ingredients, the preparation of the filling, and the techniques for achieving that golden, flaky crust. Let's uncover the secrets to creating a veggie strudel that will impress your family and friends, making it a staple in your kitchen repertoire.

Here are our top 2 tried and tested recipes!

VEGGIE STRUDEL

Veggie Strudel image

Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!

Provided by jkaeekj

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

10 sheets phyllo dough
¼ cup butter, melted
2 small zucchini, thinly sliced
½ pound broccoli, sliced
¼ pound fresh string beans, halved
1 (6 ounce) container crumbled feta cheese
1 ½ teaspoons ground thyme
salt and ground black pepper to taste
1 egg, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 34.9 g, Cholesterol 114.9 mg, Fat 25 g, Fiber 4.2 g, Protein 14 g, SaturatedFat 14.8 g, Sodium 829.8 mg, Sugar 4.3 g

ROASTED VEGGIE STRUDEL

Roasted Veggie Strudel image

Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups Brussels sprouts, quartered
1 small Yukon Gold potato, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon garlic pepper blend
1/4 teaspoon salt
1/3 cup julienned oil-packed sun-dried tomatoes
2 green onions, chopped
1 tube (8 ounces) refrigerated crescent rolls
4 ounces Brie cheese, cut into 1/2-in. cubes
5 bacon strips, cooked and crumbled
1 large egg
3 tablespoons pine nuts

Steps:

Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

Choose the right vegetables: Use a variety of vegetables that are in season and have different textures and colors. This will create a more flavorful and visually appealing strudel.
Prepare the vegetables properly: Some vegetables, such as potatoes and carrots, need to be cooked before they are added to the strudel. Others, such as spinach and mushrooms, can be added raw.
Use a light hand with the seasonings: Strudels are delicate, so it is important to use a light hand with the seasonings. Too much seasoning can overpower the flavor of the vegetables.
Be careful not to overfill the strudel: If you overfill the strudel, it will be difficult to fold and seal. The strudel should be filled to about two-thirds full.
Bake the strudel at a high temperature: This will help to create a crispy crust and prevent the strudel from becoming soggy.

Conclusion:

Vegetable strudels are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a little planning and effort, you can make a vegetable strudel that is sure to impress your family and friends.