Puff pastry strudel with vegetables and cheese

A delicious puff pastry strudel filled with cheese and vegetables. It’ a perfect party snack or just an afternoon snack. It can be served with a dipping sauce (although it’s so good on its own) or with a salad.

Other savory puff pastry snacks:

• Puff pastry cheese straws
• Cheese sun-dried tomato and olive puff pastry pinwheels
• Asparagus in puff pastry with ham and cheese

Vegetable strudel ingredients:

• I used broccoli, bell pepper and mushrooms for the filling, but you can really use any vegetables you have on hand, just cook them first. Raw vegetables would be cooked through in the oven but they would release to much water and the dough wouldn’t be crunchy.
• Gooey cheese is essential here, you can also use any cheese but I think mozzarella cheese flavor works best here.
• Seasonings: I used fresh garlic and Herbes de Provence. This recipe is very forgiving so just use your favorite herb mixes like French or Italian seasoning or just some herbs like basil, oregano, thyme.
• You can also use this filling to fill yeast dough or pizza dough.
• It is best to use an all-butter-puff pastry if you can get one. It’s tastier but a little more sticky that palm fat puff pastry, so you just need to be more careful (see the notes below).

Savory puff pastry strudel – step by step:

The most important tips when working with puff pastry:

• It is very important that the filling is cold (it should be chilled in the fridge), before putting it on the puff pastry. You can also pop it in the fridge 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 (so it won’t stick) and roll it out (dough that is too thick may not be baked through). If you use frozen puff pastry, you must first thaw it in the fridge overnight.

Puff pastry strudel with vegetables and cheese

A delicious puff pastry strudel filled with cheese and vegetables. It’ a perfect party snack or just an afternoon snack.

Print Recipe

5 from 3 votes

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 1 strudel

Calories 2070kcal

Author Aleksandra

Ingredients

• 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
• 3.5 oz grated mozzarella cheese 100g, low-moisture mozzarella
• 1 sheet puff pastry 8.5oz/240g
• 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. Place the broccoli and bell paprika 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 on 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 finely the vegetables and mushrooms. Set aside to cool completely. Once cooled, stir in the cheese. Place the bowl with the vegetables 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°).
• Sprinkle the puff pastry well with flour and roll out on a sheet of baking paper into a long rectangle. Arrange 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. It should look like a strudel.
• Divide the dough with a sharp knife into parts.
• Make the egg wash – whisk the egg with milk. Brush the pastry with the mixture.
• Bake for about 25 minutes or until the dough 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 more sticky that palm fat puff pastry, so you just need to be more careful (see the notes below).
• The most 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 sideswith flour.
  – If you use frozen puff pastry, you should first thaw it in the fridge overnight.

Course Appetizer

Cuisine international

Keyword puff pastry strudel, savory strudel, vegetable strudel, vegetarian puff pastry strudel

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