Puff pastry strudel with vegetables and cheese

Name: Puff pastry strudel with vegetables and cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 strudel
Ingredients: 1/3 broccoli head; 1 red bell pepper; 7 oz cremini mushrooms; 2 tablespoons Frying oil; 1 heaped teaspoon Herbes de Provence; 3 cloves garlic; salt and pepper; 1 cup grated Mozzarella cheese; 1 sheet puff pastry; 1 egg; 1 tablespoon milk

User Reviews

5.0

57 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
1 strudel
Calories
2070 kcal
Course
Appetizer
Cuisine
International

Puff pastry strudel with vegetables and cheese

Yael Holden

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1/3 broccoli head 5.3oz/150g
1 red bell pepper
7 oz cremini mushrooms 200g, or button mushrooms
2 tablespoons Frying oil
1 heaped teaspoon Herbes de Provence French or Italian seasoning
3 cloves garlic finely chopped
salt and pepper to taste
1 cup grated Mozzarella cheese 3.5oz/100g, low-moisture mozzarella
1 sheet puff pastry 8.5oz/240g
1 egg
1 tablespoon milk

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Instructions

Divide the broccoli into very small florets, cut the bell pepper into small cubes, mushrooms into slices.
Heat a tablespoon of oil in a large skillet over high heat. Add the broccoli and bell pepper in an even layer. Don't stir for a minute, then cook, stirring from time to time for a few minutes, until the vegetables are soft and browned. Add the herbs and garlic, cook for another minute. Season to taste with salt and pepper. Transfer to a large chopping board.
Add a second tablespoon of oil and mushrooms to the pan. Cook just like the vegetables. Transfer to the chopping board.
Chop the vegetables and mushrooms. Set aside to cool completely. Once cooled, stir in the cheese. Place the bowl with the filling in the fridge.
Heat the oven to 400°F / 200°C / Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by 20° or follow the manufacturer's instructions).
Sprinkle the puff pastry well with flour and roll out on a sheet of parchment paper into a long rectangle. Place the filling on its half. Cover the filling with the second part of the dough and press the edges of the dough together to seal.
Cut the dough horizontally with a sharp knife into parts (not just score, but cut it all the way, it will be easier to divide the pastry into pieces after baking it, you can also just score the dough if that's what you prefer).
Make the egg wash - whisk the egg with milk. Brush the pastry with the mixture.
Bake for about 25 minutes or until the pastry is golden. Wait 10-15 minutes before dividing it into parts.
Enjoy!

Notes

Ingredients: You can use any vegetables you have on hand, but you need to cook them first.
You can also use this filling to fill yeast dough or pizza dough.
It is best to use all-butter-puff pastry if you can get one. It's tastier but a little bit more sticky than palm fat puff pastry, so you just need to be more careful (see the notes below).
Calories = whole recipe. This is only an estimate!
Important tips when working with puff pastry:- It is very important that the filling is cold, before putting it on the puff pastry. You can also pop it in the freezer for a couple of minutes.- The dough itself must be cold. Take it out of the fridge only when you have all the other ingredients ready.- Sprinkle the dough on both sides with flour.- If you're using frozen puff pastry, you need to thaw it in the fridge overnight, then proceed with the recipe.