Vegetable Strudel Recipes

Steps:

• Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

Steps:

• Preheat oven to 400°F.
• Heat olive oil in skillet on medium-high heat.
• Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
• Remove from heat and drain off any liquid. Stir in parsley and cheese.
• Season with salt and pepper and cool.
• Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
• Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
• Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
• Cut strudel in slices and drizzle some sauce over the top.
• Bon Appetit!

Steps:

• Roll out the pastry on a baking sheet and prick the dough with a fork.
• Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok with peas and snow peas. Cook for 20 minutes.
• Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 C° degrees.
• You may serve it hot as a side dish of a steak, but even cold as appetizer.

Steps:

• In a large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, spices, stirring often, for 5 minutes or until softened.
• Add spinach in batches, adding more when wilted; cook, stirring over medium-high heat until all spinach is wilted and liquid has evaporated. Remove from heat.
• In a large bowl, beat eggs and cheese until smooth; stir into spinach mixture. Set aside.
• Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out. Brush lightly with some of the butter and sprinkle with bread crumbs. Repeat layering with 7 more sheets, for a total of 8.
• Arrange half of the spinach mixture in a strip 2 inches from the long side of the phyllo, leaving a 2 inch border at each short side. Fold long border over filling; using the towel as an aid, roll up pastry, folding in the sides.
• Place seam side down on a greased baking sheet. Brush top and sides with butter. Repeat with remaining phyllo and filling to make 2 strudels.
• Cut 5 slits in top of each strudel. Bake in oven at 400F (200C) for 25 to 30 minutes or until golden brown.
• Slice each strudel into 6 servings.

Steps:

• Make sure to dry the vegetables and mushrooms well.
• Mix all the ingredients except the puff pastry.
• Roll the puff pastry to the size of a large cookie sheet.
• Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
• Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
• Brush the roll with melted butter and sprinkle with sesame seeds if desired.
• Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
• Bake in a preheated 350 °F for about 35 minutes until browned.
• Slice all the way through where you made the slits earlier.
• NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.