Vegetable And Bean Strudel Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions, garlic, and bell peppers and saut茅 until softened.
• STEP 3.Add zucchini, mushrooms, and carrots to the skillet and cook until vegetables are tender.
• STEP 4.Stir in the beans, tomato paste, and herbs. Season with salt and pepper to taste.
• STEP 5.Roll out the puff pastry on a lightly floured surface and transfer it to the prepared baking sheet.
• STEP 6.Spread the vegetable and bean mixture evenly over the puff pastry, leaving a border around the edges.
• STEP 7.Fold the edges of the puff pastry over the filling, creating a sealed strudel.
• STEP 8.Brush the top of the strudel with beaten egg for a golden crust.
• STEP 9.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crispy.
• STEP 10.Allow the strudel to cool slightly before slicing and serving.
• STEP 11.Serve warm with a side of salad for a complete meal.

Cooking Tips

• Feel free to customize the vegetable filling with your favorite vegetables.
• You can add grated cheese to the filling for extra flavor.
• Make sure to seal the edges of the strudel properly to prevent the filling from leaking out.
• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the strudel in a preheated oven at 350掳F (175掳C) for about 10 minutes.

Storage and Serving

• Leftover strudel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the strudel in a preheated oven at 350掳F (175掳C) for about 10 minutes.
• Serve the strudel warm with a side of salad for a complete meal.