Savoury Vegetable Strudel with Puff Pastry

5 from 2 votes

Savoury Vegetable Strudel with Puff Pastry

Golden puff pastry filled with seasoned vegetables creates this impressive savory strudel. Kid-friendly recipe that makes eating vegetables fun!

Course Main Course

Cuisine German

Prep Time 20

Cook Time 30

Servings people

Calories 561kcal

Author by Marita Sinden

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

Notes

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.

If you cook an uncooked Strudel, you can place it frozen in the oven and add 20 min to the baking time.

Nutrition