Vegetable Strudel is a classic of the savoury Strudel recipes. Golden brown pastry filled with broccoli, carrots and zucchini it is the perfect easy dinner. It is also perfect for using up leftover vegetables. Also by using store-bought puff pastry, making this strudel has never been easier. This recipe is easily adaptable for vegans and vegetarians.
What is Strudel?
Strudel belongs to the floury desserts (Mehlspeise) that Austria is so famous for. It originated in the Habsburg Austro-Hungarian Empire but quickly spread to Germany.
"Strudel" translated in English stems from the German word for "whirls" and refers to the circular pattern the dough makes when it is wrapped around the filling. At first, sweet fillings were popular, but soon savoury options emerged.
The most famous version of strudel with the apple strudel served with warm vanilla sauce.
How to make Vegetable Strudel
Ingredients:
- zucchini / courgette
- onions
- garlic
- carrots
- broccoli
- cooked ham slices (leave out to make vegetarian)
- egg
- creme fraiche or sour cream
- olive oil
- ready rolled packet for puff pastry
Vegetable Strudel Recipe Steps
- Peel and finely chop the onions and garlic into small cubes. Peel and slice the carrots. Cut the broccoli into florets and chop the zucchini/courgette into small slices.
- Heat the oil in a large skillet and sauté the onion on medium heat until translucent. Add the garlic and fry for another minute. Then add the carrots, and broccoli and let it steam for about 5 minutes with the lid closed. At the end add the zucchini/courgette and steam for a further 3 minutes. The vegetables should not be cooked soft, but still have a bite to them, as they will continue cooking in the oven.
- Remove the vegetables from the heat and leave them to cool down to room temperature.
- In the meantime preheat your oven to 200°C / 392°F top to bottom heat.
- Separate the egg. Pour the egg white into the cooled vegetable mass. Add the creme fraiche and season with salt and pepper.
- If necessary roll out your puff pastry on your work surface with a rolling pin (affiliate link) to a rectangle. Alternatively, just open your roll of puff pastry (careful it is easier when the pastry does not come fresh from the fridge). Arrange the ham slices on the puff pastry.
- Add the vegetable filling and shape to a little hill. With a pastry brush (affiliate link) add a little beaten egg yolk to the corners to help secure the ends.
- Fold the dough over the vegetable mixture and secure the ends tightly.
- Now, lift up the strudel with the baking parchment and turn it seam-side down on a prepared baking tray lined with parchment paper.
- Prick the top pastry dough with a fork, to ensure it will cook evenly. If you like you can score with the back of the knife, a pattern.
- Lastly, brush the puff pastry with egg yolk and then place it in the oven. Bake for about 25-30 minutes.
Recipe Variations
The beauty of this vegetable strudel recipe is that it is so easy to vary according to taste. Here are some suggestions.
Vary the vegetables.
For example for a winter vegetable strudel use: leeks, carrots, onions, garlic and Brussels sprouts or cabbage. To make a strudel with summer vegetables use tomatoes, zucchini/courgette, bell pepper, mushrooms and spring onions. To give the strudel are more Mediterranean flair use roasted eggplant/aubergine, zucchini/courgette, tomatoes and basil.
Add cheese to the filling
It is popular to add cheese to savoury strudel. Strong flavours such as blue or feta cheese are popular. However, you could also try gouda, cheddar, or goat cheese.
How to serve
One of the best things about this savoury strudel is that it tastes great when served hot or cold.
In Germany, you can find this strudel as a main dish vegetarian option (without the ham in this recipe) on restaurant menus.
It is often served with a side salad and a dip. The dip varies, but I would recommend this German Quark dip which tastes refreshing with the puff pastry.
Storage Instructions
The strudel keeps in the fridge for up to 4 days. You can eat it cold or warm it up in the oven.
It is also a great dish to make ahead. You can either make the filling ahead of time, Another option is to assemble the whole strudel in the morning and then bake it in the evening.
Freezing Instructions
You can also freeze this dish. You can freeze it uncooked or cooked. In the freezer, it will last up to three months.
You can reheat it in the microwave, although it will be even better if you reheat it in the oven, as it will crisp up again.
If you cook an uncooked Strudel, you can place it frozen in the oven and add 20 min to the baking time.
More Recipes with Puff Pastry
Did you try this recipe?
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Recipe
Savoury Vegetable Strudel with Puff Pastry
Ingredients
- 1 zucchini / courgette about 200 g / 7 oz
- 2 onions about 150 / 5 oz
- 2 cloves garlic
- 2 carrots about 200 g / 7 oz
- 1 Broccoli florets about 200 g / 7 oz
- 1 egg large
- 6 cooked ham slices 100g/ 3.5 oz - leave out to make a vegetarian strudel
- 1 egg
- 2 tablespoon creme fraiche substitute with sour cream or cream cheese.
- 1 tablespoon olive oil
- 1 ready rolled packet for puff pastry about 300 g / 10.5 oz - alternativley use a frozen block, defrost it and roll it out to a rectangle
To serve
- 1 bowl quark dip
Instructions
- Peel and finely chopped the onions and garlic.2 onions, 2 cloves garlic
- Peel and slice the carrots. Cut the broccoli into florets and chop the zucchini/courgette into small slices.2 carrots, 1 Broccoli florets, 1 zucchini / courgette
- Heat the oil in a saucepan and fry the onions until translucent. Add the garlic and fry for another minute. Then add the carrots, and broccoli and let it steam for about 5 minutes with the lid closed. At the end add the zucchini/courgette and steam for a further 3 minutes. The vegetable should not be cooked soft, but still have a bite to them, as they will continue cooking in the oven.1 tablespoon olive oil
- Remove the vegetables from the heat and leave them to cool down to room temperature.
- In the meantime preheat your oven to 200°C / 392°F top to bottom heat.
- Separate the egg. Pour the egg white into the cooled vegetable mass. Add the creme fraiche and season with salt and pepper.1 egg
- If necessary roll out your puff pastry on your work surface with a rolling pin (affiliate link) to a rectangle. Alternatively, just open your roll of puff pastry (careful it is easier when the pastry does not come fresh from the fridge). Arrange the ham slices on the puff pastry. (see pictures in main post)1 ready rolled packet for puff pastry
- Add the vegetable filling and shape to a little mount. with a pastry brush (affiliate link) add a little egg yolk to the corners to help secure the ends. (see pictures in main post)
- Fold the dough over the vegetable mass and secure the ends tightly.
- Now, lift up the strudel with the baking parchment and turn it seam-side down on a prepared baking tray lined with parchment paper.
- Prick the top pastry dough with a fork, to ensure the hot air can escape and the pastry will cook evenly. If you like you can score with the back of the knife, a pattern.
- Serve warm or cold. Taste delicious when served with a quark dip and a green salad on the side.
- Lastly, brush the puff pastry with egg yolk and then place it in the oven. Bake for about 30 minutes. Serve warm or cold.
Viv Sayers
Thank you Marita, I am going to make the vegetable strudel and a twist on your apple strudel - apple and Lancashire cheese! Lancashire is the area I am from in England and apple, with a dry cheese like Lancashire, works so well. I will let you know how I get on!!
Marita
Oh great, that sounds interesting. Let me know how you get on. Marita