Holiday Vegetable Strudel

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Total Time
1hr
Prep
30 mins
Cook
30 mins

This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon butter in a.
  3. large skillet over medium heat.
  4. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
  5. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
  6. Let stand 5 minutes.
  7. Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
  8. Melt remaining 1/3 cup butter.
  9. Place one phyllo dough on work surface; lightly brush with butter.
  10. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
  11. Repeat with 3rd. and 4 th. sheets of phyllo dough.
  12. Top with fifth sheet of dough; brush with butter.
  13. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
  14. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
  15. Fold long sides in over filling; lightly brush folded edges with butter.
  16. Starting at filled side, gently roll-up, jelly-roll style.
  17. Lightly brush strudel with butter.
  18. Transfer to a lightly greased jelly roll pan, seam side down.
  19. Bake 28 to 30 minutes or until golden brown.
  20. Cool 10 minutes before slicing with a serrated knife.
  21. Serve warm as a side dish.
Most Helpful

5 5

VERY good--cheeses and vegetables could be changed, if you'd prefer different--we loved it just as written. Thank you, Laurie!