Name: Easter Savory Vegetable Strudel
Ingredients: Puff Pastry: 2 sheets, store-bought, thawed – Provides the flaky and buttery base for the strudel. Using store-bought puff pastry makes this recipe incredibly convenient.; Asparagus: 1 pound, trimmed and cut into 1-inch pieces – Adds a delicate spring flavor and a tender-crisp texture. Choose firm, bright green spears for the best quality.; Leeks: 2 medium, white and light green parts only, thinly sliced and thoroughly washed – Imparts a mild oniony flavor that is sweeter and more subtle than regular onions. Washing them is crucial to remove any grit.; Mushrooms: 8 ounces, cremini or white button, sliced – Earthy and savory, mushrooms add depth and umami to the filling. Cremini mushrooms (baby bellas) have a slightly richer flavor than white button mushrooms.; Spinach: 5 ounces, fresh baby spinach – Contributes a vibrant green color and a mild, slightly sweet taste. Baby spinach is tender and cooks down quickly.; Red Bell Pepper: 1 medium, cored, seeded, and diced – Offers a touch of sweetness and a pop of color. Red bell peppers are sweeter than green bell peppers and are packed with Vitamin C.; Feta Cheese: 4 ounces, crumbled – Provides a salty, tangy, and creamy element that complements the vegetables beautifully. Use block feta in brine for the best flavor and texture.; Fresh Dill: 2 tablespoons, chopped – Adds a bright, herbaceous, and slightly citrusy note that is classic with spring vegetables.; Fresh Parsley: 2 tablespoons, chopped – Offers a fresh, clean, and slightly peppery flavor that balances the richness of the pastry and cheese.; Garlic: 2 cloves, minced – Essential for savory dishes, garlic adds aromatic depth and enhances the overall flavor profile.; Olive Oil: 3 tablespoons – Used for sautéing the vegetables and adds healthy fats and flavor. Extra virgin olive oil is recommended for its superior taste.; Egg: 1 large, beaten – For egg wash, to give the strudel a golden brown and glossy crust.; Sesame Seeds: 1 tablespoon (optional) – For sprinkling on top of the strudel before baking, adding a nutty flavor and visual appeal.; Salt and Black Pepper: To taste – Essential seasonings to e

Ingredients

Puff Pastry: 2 sheets, store-bought, thawed – Provides the flaky and buttery base for the strudel. Using store-bought puff pastry makes this recipe incredibly convenient.
Asparagus: 1 pound, trimmed and cut into 1-inch pieces – Adds a delicate spring flavor and a tender-crisp texture. Choose firm, bright green spears for the best quality.
Leeks: 2 medium, white and light green parts only, thinly sliced and thoroughly washed – Imparts a mild oniony flavor that is sweeter and more subtle than regular onions. Washing them is crucial to remove any grit.
Mushrooms: 8 ounces, cremini or white button, sliced – Earthy and savory, mushrooms add depth and umami to the filling. Cremini mushrooms (baby bellas) have a slightly richer flavor than white button mushrooms.
Spinach: 5 ounces, fresh baby spinach – Contributes a vibrant green color and a mild, slightly sweet taste. Baby spinach is tender and cooks down quickly.
Red Bell Pepper: 1 medium, cored, seeded, and diced – Offers a touch of sweetness and a pop of color. Red bell peppers are sweeter than green bell peppers and are packed with Vitamin C.
Feta Cheese: 4 ounces, crumbled – Provides a salty, tangy, and creamy element that complements the vegetables beautifully. Use block feta in brine for the best flavor and texture.
Fresh Dill: 2 tablespoons, chopped – Adds a bright, herbaceous, and slightly citrusy note that is classic with spring vegetables.
Fresh Parsley: 2 tablespoons, chopped – Offers a fresh, clean, and slightly peppery flavor that balances the richness of the pastry and cheese.
Garlic: 2 cloves, minced – Essential for savory dishes, garlic adds aromatic depth and enhances the overall flavor profile.
Olive Oil: 3 tablespoons – Used for sautéing the vegetables and adds healthy fats and flavor. Extra virgin olive oil is recommended for its superior taste.
Egg: 1 large, beaten – For egg wash, to give the strudel a golden brown and glossy crust.
Sesame Seeds: 1 tablespoon (optional) – For sprinkling on top of the strudel before baking, adding a nutty flavor and visual appeal.
Salt and Black Pepper: To taste – Essential seasonings to e

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Start by preparing all your vegetables. Wash the leeks thoroughly, ensuring you remove any grit trapped between the layers. Thinly slice the white and light green parts only. Trim the asparagus and cut them into 1-inch pieces. Slice the mushrooms and dice the red bell pepper. Mince the garlic, and chop the fresh dill and parsley. Having all your vegetables prepped and ready to go will make the cooking process much smoother.
Sauté the Leeks and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they are softened and translucent. Stir occasionally to prevent browning. Add the sliced mushrooms to the skillet and continue to sauté for another 5-7 minutes, until the mushrooms have released their moisture and are lightly browned. Sautéing the leeks and mushrooms first helps to deepen their flavors and remove excess moisture, preventing a soggy strudel.
Add Asparagus and Bell Pepper: Add the diced red bell pepper and asparagus pieces to the skillet with the leeks and mushrooms. Sauté for another 3-5 minutes, or until the asparagus is tender-crisp and the bell pepper is slightly softened. You want the vegetables to retain some texture, so avoid overcooking them at this stage.
Incorporate Spinach and Garlic: Add the minced garlic and baby spinach to the skillet. Cook and stir until the spinach has wilted completely, which should only take a minute or two. The heat from the other vegetables will quickly wilt the spinach.
Season and Flavor the Filling: Remove the skillet from the heat. Season the vegetable mixture generously with salt and black pepper to taste. Remember that feta cheese is salty, so adjust the salt accordingly. Stir in the crumbled feta cheese, chopped fresh dill, and chopped fresh parsley. Gently mix everything together until the feta is evenly distributed and slightly melted by the residual heat. Taste and adjust seasonings as needed. Let the filling cool slightly before assembling the strudel. Cooling the filling will prevent it from making the puff pastry soggy and easier to handle.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the strudel from sticking and make cleanup easier.
Assemble the Strudel: Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry. If necessary, gently roll it out slightly to a 12×14 inch rectangle (or similar, depending on your puff pastry brand), maintaining a rectangular shape. Place the puff pastry sheet on the prepared baking sheet. Spoon half of the vegetable filling evenly down the center of the pastry, leaving about a 2-inch border on each side and at the ends. Repeat with the second sheet of puff pastry and the remaining filling, placing it on a separate baking sheet or the same one if it’s large enough.
Seal and Shape the Strudel: To seal the strudel, make diagonal cuts along the long sides of the pastry, from the filling edge to the outer edge, about 1-inch apart. Start from one end and fold alternating strips of pastry over the filling, overlapping them slightly to create a braided or overlapping effect. Pinch the ends of the pastry to seal them. This creates the classic strudel look and keeps the filling enclosed during baking.
Egg Wash and Garnish: In a small bowl, whisk the beaten egg with a tablespoon of water to make an egg wash. Brush the entire surface of each strudel with the egg wash. This will give the strudel a beautiful golden brown color and a glossy finish. If desired, sprinkle sesame seeds over the top of the egg-washed strudel for added flavor and visual appeal.
Bake the Strudel: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed, golden brown, and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on it. The pastry should be flaky and cooked through, and the filling should be heated through.
Cool and Serve: Once baked, remove the strudels from the oven and let them cool on the baking sheet for about 10-15 minutes before slicing and serving. This allows the filling to set slightly and makes slicing easier. Cooling also prevents burning your mouth!

Nutrition

Serving Size: one normal portion
Calories: 350
Fat: 20g