A delicious puff pastry strudel filled with cheese and vegetables. It’s a perfect party snack or just an afternoon snack. This savory strudel can be served with a dipping sauce (although it’s so good on its own) or with a salad.
Vegetable strudel ingredients
- Vegetables: 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 too much moisture and the dough wouldn’t be crunchy.
- Cheese: I especially like mozzarella cheese in this recipe, but you can really use any cheese you have on hand.
- Seasonings: I used fresh garlic and Herbes de Provence. This recipe is very forgiving so just use your favorite herb mix like French or Italian seasoning or just some herbs like basil, oregano, or 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 than palm fat puff pastry, so you just need to be more careful (see the notes below).
Savory puff pastry strudel – step by step
1. Cook the broccoli and bell pepper. 2. Cook the mushrooms. 3. Chop the vegetables and mushrooms, let cool, then stir in the cheese. 4. Roll out the dough then place the filling on top. 5. Cover the filling with the half of the dough. 6. Cut the dough horizontally with a sharp knife, then brush the pastry with the egg wash. Bake!
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 freezer for a couple of minutes. If the filling is not cold (or at least at room temperature) it will warm up the puff pastry so it will be sticky.
- 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 and as crispy as it should be). If you use frozen puff pastry, you must first thaw it in the fridge overnight.
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
- Puff pastry breakfast tarts
Here you can find all my puff pastry appetizers.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
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.
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SAVE THIS RECIPE
Servings 1 strudel
Calories 2070kcal
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
- 1 cup grated mozzarella cheese 3.5oz/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. 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
- 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 bit more sticky than palm fat puff pastry, so you just need to be more careful (see the notes below).
- Calories = whole recipe. This is only an estimate!
- 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 sides with flour.
– If you’re using frozen puff pastry, you need to thaw it in the fridge overnight, then proceed with the recipe.
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!
27 Comments
Louise
5 May 2022 at 10:58These went down a treat with the kids and adults, everyone loved them. I used broccoli, red pepper, mushrooms, garlic and Italian herbs as per recipe, but also added roasted pumpkin and some celery, they were really delicious. Thank you
Aleksandra
5 May 2022 at 12:23you’re welcome! thank you for leaving the comment!
Dylan
29 January 2022 at 07:43Didn’t include bell pepper, added carrots and potatoes and sweet potatoes, bunch of onions, etc so take this with a grain of salt… but what I made was epic. Use this as inspiration for anything veggie and pastry! So delicious and quick to make. Forgot to thaw the pastry but quickly warmed it up by hand until it was soft enough and it worked great. Thanks for the idea for an easy dinner
Aleksandra
29 January 2022 at 14:05Great idea for the filling, I bet it tasted great!
Barbara Hallett Wegner
17 January 2022 at 03:52What it bell paprika or do you mean red bell pepper? Do you also add paprika?
Aleksandra
17 January 2022 at 07:19you only add red bell pepper to this recipe, where does it say bell paprika? I can’t find it
Leah
6 September 2022 at 15:27I think l see it too -written over one of the images thats showing the ingredients
Aleksandra
6 September 2022 at 17:52Thank you so much for finding the typo, I corrected it.
Fatimah
21 September 2021 at 13:42Thank you so much for the recipe – I added onions and courgettes to my mixture, and sprinkled the pastry with sesame seeds. We absolutely loved it…my husband said it’s now one of his favourite meals! 🙂
Aleksandra
21 September 2021 at 13:57I’m glad to hear that, thank you for the review!
Eileen
17 June 2021 at 11:52Omg this is delicious I had eaten a piece before I remembered to take pic also I’d taken short crust pastry from freezer and not puff, but honestly this is blooming lovely
Will be making again ❤️❤️ Thank you for recipe
Aleksandra
17 June 2021 at 18:33Thank you so much for the comment and photo. It’s a great idea to use shortcrust pastry. I’m glad you liked it!
Barbsra
23 May 2021 at 05:01This is a favourite now. Easy and wonderful. Highly recommended.
Mags
11 April 2021 at 22:12Made this for me and my hubby… he just said ‘Wow, that’s like a really posh pizza! You can make this again!’ Can’t get better praise than that in this house
Aleksandra
12 April 2021 at 06:05I’m thrilled this was a hit, thank you for commenting!
Christine
4 April 2021 at 17:18The recipe sounds great, but I’m hesitant to try it because of glaring errors in the recipe sich as adding red “paprika” to the pan when you.must have meant red “pepper.” My concern is there might be other mistakes in the recipe that are not so glaring.
Aleksandra
4 April 2021 at 19:14Hi Christine, thank you for catching that! I corrected the recipe. I understand you might be hesitant to give this recipe a try, but I would encourage you to take a look at this pin: https://www.pinterest.at/pin/8514686782908590/ where you can find many comments and photos from happy readers that have made this recipe! People love it, it’s delicious and really simple to make!
Julie
2 February 2022 at 03:03That’s a bit silly Christine, give it a go and use your common sense as to what’s what. Sounds yummy, I’m in the middle of making it now. You’ll be glad you did.☺️
Debbie
31 January 2021 at 15:07This was a great hit! Nearly all gone in under 10 minutes. I added cubed butternut squash and cubed swede to mine as well. Very very tasty family loved it. Will definitely be making again.
Aleksandra
31 January 2021 at 17:21I’m thrilled this was a hit, Debbie! thank you for commenting!
Ashley
14 November 2020 at 00:56This is so good!
Sue
13 November 2020 at 20:37Having never worked with puff pastry, I was a bit hesitant to try this. It was easy to make! The mushrooms give it a meaty texture (fooled the guys for a minute there), I omitted the garlic and used Italian seasoning. Will be making this again soon. It was gone in a flash!
Thank you!
Aleksandra
13 November 2020 at 20:44Thanks for trying out the recipe and for the review, I’m happy it worked out for you!
Guy
15 July 2020 at 08:39mmmmmmmmmmmmmm!
Aleksandra
14 April 2020 at 07:50Comment from a Pinterest user Chellsie: Tasty and quite easy to make. Didn’t add the cheese but worked well without it. Added half a red pepper and a quarter of a green and yellow pepper.
Shirley
15 January 2020 at 02:35Thank you… delicious!
Aleksandra
15 January 2020 at 16:00thank you for letting me know 🙂