Puff pastry strudel with vegetables and cheese
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
1 strudel
-
Calories
2070 kcal
-
Course
Appetizer
-
Cuisine
International
Puff pastry strudel with vegetables and cheese
Description
To prepare the strudel, the broccoli is cut into small florets, bell pepper into cubes, and mushrooms sliced. These vegetables are separately sautéed in oil over high heat, allowing slight browning and softening. Garlic and herbs are added for aromatic flavor before combining and finely chopping the mixture when cooled. The filling is mixed with grated mozzarella cheese for creaminess.
The puff pastry sheet is rolled thinly on parchment paper to prepare for filling. The cold filling is spread along the pastry, then the pastry is wrapped and sealed, with an egg wash of blended egg and milk brushed over the surface to promote golden browning during baking at 400°F. The result is a flaky, golden crust encasing a savory vegetable and cheese center.
This strudel can be served warm as a vegetarian main or side dish. The recipe notes emphasize the importance of using cold dough and filling to maintain pastry crispness, suggest using all-butter puff pastry for better flavor, and underline the necessity of pre-cooking the vegetables for proper texture and moisture control in the filling.
Ingredients
- 1/3 broccoli 5.3oz/150g, head
- 1 red bell pepper
- 7 oz cremini mushrooms 200g, or button mushrooms
- 2 tablespoons cooking oil for frying
- 1 herbes de provence French or Italian seasoning, heaped teaspoon
- 3 cloves garlic finely chopped
- salt to taste
- black pepper to taste
- 1 cup mozzarella cheese 3.5oz/100g, low-moisture mozzarella, grated
- 1 puff pastry 8.5oz/240g, sheet
- 1 egg
- 1 tablespoon milk
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
- Use cooked vegetables for the filling to ensure proper texture and moisture control.
- All-butter puff pastry provides better flavor but requires careful handling due to stickiness.
- Keep both the pastry dough and filling cold before assembling to maintain pastry flakiness.
- Sprinkle flour on both sides of the dough to prevent sticking while rolling out.
- If using frozen puff pastry, thaw it overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1strudel
Amount Per Serving
Calories 2070 kcal
% Daily Value*
| Calories | 2070kcal | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
