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puff pastry strudel with vegetables and cheese on a piece of baking paper
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4.93 from 14 votes

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.
Course Appetizer
Cuisine international
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 strudel
Calories 2070kcal
Author Aleksandra


  • 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


  • 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!


  • 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.


Calories: 2070kcal