Description
A flaky puff pastry filled with a medley of sautéed vegetables and melted mozzarella cheese, this Savory Vegetable Strudel is a delightful vegetarian dish perfect for any occasion.
Ingredients
Scale
- 1 sheet (10 oz) frozen puff pastry, thawed
- 5 oz frozen yellow and green beans with carrots, thawed
- 1 medium onion, thinly sliced
- 1 sweet red bell pepper, diced
- 2 cups mixed greens, chopped
- 1 tbsp fresh parsley, chopped
- 2 tbsp vegetable oil
- 1 tsp dried basil
- 1 tsp dried thyme
- 3 tsp minced garlic
- Sea salt and black pepper, to taste
- 1½ cups shredded mozzarella cheese
- 1 egg
- 1 tbsp milk
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a skillet over medium heat. Sauté onion, red pepper, and garlic until softened, about 5 minutes.
- Add thawed vegetables, mixed greens, basil, thyme, salt, and pepper. Cook for another 3–4 minutes. Remove from heat and stir in parsley and mozzarella. Let cool slightly.
- On a lightly floured surface, roll out puff pastry slightly. Spoon vegetable mixture down the center. Fold sides over filling and seal edges.
- Whisk egg and milk together, then brush over the pastry.
- Bake for 25–30 minutes or until golden brown and puffed.
- Let cool slightly before slicing and serving.
Notes
- For a vegan version, substitute mozzarella with a plant-based cheese and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- Feel free to add other vegetables like zucchini or mushrooms for added flavor.
- This dish pairs well with a side salad or a light soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 561 kcal
- Sugar: 6 g
- Sodium: 718 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 108 mg