This vegetable strudel with puff pastry recipe creates a savory, flaky pastry filled with perfectly seasoned vegetables
When puff pastry meets fresh vegetables, something magical happens – layers of buttery, golden pastry envelop a medley of perfectly seasoned broccoli, carrots, potatoes, and zucchini in this savory vegetable strudel, transforming humble ingredients into an impressive dinner centerpiece.
I've discovered the ultimate trick for sneaking vegetables past my children – they're so delighted by this golden, vegetable pastry that they happily devour their greens without a second thought. Serve it with a light quark dip - and they are so happy.
How to make Vegetable Strudel
Making savoury vegetarian strudel recipe is super easy - your main challenge is to wait long enough for the filling to no longer be hot before assembling it.
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients you'll need
- Store-bought puff pastry - fresh or frozen. Using ready rolled sheets makes the recipe even quicker.
- Vegetables: Carrots, Broccoli, Zucchini, Onion, Garlic and Potato.
- Cream Cheese ( I used the herb variety for extra flavour)
- Egg to give the pastry its golden sheen.
- Olive oil for cooking the vegetables
- Salt and pepper to taste
Vegetable Strudel Recipe Guide: 3 Steps Only
Step 1: Prepare the Filling
- Preheat oven to 400°F (200°C). Chop all vegetables: onion, garlic, carrots, broccoli, potato, and zucchini.
- Heat oil in a large pan. Sauté onion until translucent, add garlic for 1 minute. Add carrots, broccoli, and potatoes; steam covered for 5 minutes. Add zucchini for 1 more minute. Stir in cream cheese, season with salt and pepper. Cool completely, then mix in egg white.
Step 2: Assemble the Strudel
Unroll puff pastry on parchment paper. Add ham slices if using. Mount the cooled vegetable filling in the center. Brush pastry edges with egg yolk, fold over filling, and seal tightly. Transfer the seam-side down to the baking tray.
Step 3: Bake and Serve
Prick top with fork, brush with remaining egg yolk. Bake 30 minutes until golden. Serve warm or cold with dip and salad.
Tips for the Best Veggie Strudel
Make sure that the filling and the puff pastry are cooled before assembling. If the filling is too warm, it will cause the puff pastry to melt and folding the strudel will become tricky.
Recipe Variations
The beauty of this vegetable strudel recipe is that it's so easy to vary according to taste. Here are some suggestions:
Vary the vegetables.
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, bell peppers, mushrooms, and spring onions.
To give the strudel a more Mediterranean flair, use roasted eggplant, zucchini, tomatoes, and fresh basil.
Add Cheese to the Filling
It's popular to add cheese to savory strudel. Strong flavors such as blue cheese or feta are excellent choices. However, you could also try grated 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.
One of the best things about this savory strudel is that it tastes great served either 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's often served with a side salad and a dip. The dip varies, but I recommend this German quark dip, which tastes refreshing with the rich puff pastry. Also a sour cream chive dip would word well.
Storage Instructions
The strudel keeps in the refrigerator for up to 4 days. You can eat it cold or warm it up in the oven.
It's also a great make-ahead dish. You can either prepare the filling ahead of time, or assemble the whole strudel in the morning and bake it in the evening.
Freezing Instructions
You can also freeze this dish either cooked or uncooked. In the freezer, it will last up to three months.
To reheat, you can use the microwave, although it will be even better if you reheat it in the oven to crisp up the pastry again.
If cooking from frozen, place the uncooked strudel directly in the oven and add 20 minutes to the baking time.
More Recipes with Puff Pastry
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Recipe
Savoury Vegetable Strudel with Puff Pastry
Ingredients
- 1 onion about 150 / 5 oz
- 1 clove garlic
- 1 zucchini / courgette about 200 g / 7 oz
- 2 carrots about 200 g / 7 oz
- 1 cup Broccoli florets about 200 g / 7 oz
- 1 Potato
- 1 tablespoon olive oil
- 2 tablespoon creme cheese I used the herb variety for extra flavor
- 1 egg
- 1 ready rolled packet for puff pastry 1 ready-rolled puff pastry sheet, about 300 g/ 10.5 (ready-rolled is most convenient; alternatively, use a frozen block, defrost it, and roll it out to a rectangle)
For a variation with meet
- 6 cooked ham slices optional 100g/ 3.5 oz - leave out to make a vegetarian strudel
To serve
- 1 bowl quark dip Quark dip (or sour cream dip)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and finely chop the onion and garlic. Peel and slice the carrots. Cut the broccoli into florets, chop the zucchini into small slices, and peel and finely cube the potato.1 onion, 1 clove garlic, 1 zucchini / courgette, 2 carrots, 1 cup Broccoli florets, 1 Potato
- Heat the oil in a large saucepan and sauté the onion until translucent. Add the garlic and cook for another minute. Add the carrots, broccoli, and potatoes; cover and steam for about 5 minutes. Add the zucchini and steam for 1 more minute. The vegetables should still have a bite to them, as they'll continue cooking in the oven.1 tablespoon olive oil
- Add the cream cheese and stir until everything is combined. Season with salt and pepper. Remove from heat and let the vegetables cool completely.2 tablespoon creme cheese
- Separate the egg. Mix the egg white into the cooled vegetable mixture.1 egg
- Unroll the puff pastry on parchment paper. Let it sit for a couple of minutes if it's very cold (to prevent cracking), but keep it cool so it doesn't melt.1 ready rolled packet for puff pastry
- For meat variation only: Arrange the ham slices on the puff pastry.6 cooked ham slices
- Add the cooled vegetable filling and shape into a small mound. Brush the pastry edges with egg yolk to help seal.
- Fold the pastry over the vegetable mixture and seal the edges tightly.
- Using the parchment paper, lift the strudel and place it seam-side down on a baking tray lined with parchment paper.
- Prick the top with a fork to allow steam to escape. If desired, score a decorative pattern with the back of a knife.
- Brush the top with the remaining egg yolk and bake for about 30 minutes until golden brown.
- Serve warm or cold with quark dip and a green salad.1 bowl quark dip
Carol Underhill says
What are ingredients for quark dip?
Viv Sayers says
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 says
Oh great, that sounds interesting. Let me know how you get on. Marita