Vegetable Strudel

"Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots"
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Ready In:
8-12 slices




  • 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.

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