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.
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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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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
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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!
42 Comments
Sam
22 January 2025 at 18:25This looks delicious! Question: Can I make this a day in advance , put it back in frig and bake when needed?
Aleksandra
22 January 2025 at 19:15No, I wouldn’t do that – the pastry will be soggy. What you can do is to prepare the filling and pastry, store them separately, and assemble just before baking.