Description
A delicious strudel filled with vegetables and mozzarella cheese, baked to golden perfection.
Ingredients
Scale
- 1/3 head broccoli, cut into very small florets
- 1 red bell pepper, diced into small cubes
- 7 oz cremini mushrooms, or button mushrooms, sliced
- 3 cloves garlic, finely chopped
- 1 heaped teaspoon Herbes de Provence (French or Italian seasoning)
- Salt and pepper to taste
- 2 tablespoons frying oil, divided
- 1 cup grated low-moisture mozzarella cheese
- 1 sheet puff pastry
- 1 egg
- 1 tablespoon milk
Instructions
- Divide the broccoli into very small florets, dice the red bell pepper into small cubes, and slice the mushrooms.
- Heat 1 tablespoon of frying oil in a large skillet over high heat. Add the broccoli and bell pepper in an even layer and cook without stirring for 1 minute, then stir occasionally for a few minutes until the vegetables soften and brown slightly. Add the Herbes de Provence and garlic, cook for another minute. Season with salt and pepper to taste. Transfer to a large chopping board.
- Add the remaining tablespoon of oil to the skillet and cook the mushrooms in the same manner until browned and cooked through. Transfer to the chopping board.
- Chop the cooked vegetables and mushrooms finely and allow to cool completely. Once cooled, mix in the grated mozzarella cheese. Place the filling in the refrigerator while you prepare the pastry.
- Heat the oven to 400°F (200°C) / Gas Mark 6 without fan. If using a convection oven, reduce the temperature by 20°F or follow manufacturer instructions.
- Lightly flour a sheet of puff pastry and roll it out on parchment paper into a long rectangle.
- Spoon the vegetable and cheese filling onto half of the puff pastry. Fold the pastry over to cover the filling and press the edges firmly together to seal completely.
- Using a sharp knife, cut through the top layer of dough horizontally to mark portions – either cut completely or score lightly, depending on how you prefer to separate the strudel after baking.
- Whisk together the egg and milk, then brush this mixture evenly over the surface of the pastry to promote a golden crust.
- Place the strudel on a baking sheet and bake for about 25 minutes, or until the puff pastry is golden brown and crisp.
- Allow the strudel to rest for 10-15 minutes before dividing into portions to serve. Enjoy warm!
Notes
- Make sure to not overcrowd the skillet while cooking the vegetables for even browning.
- You can add other vegetables or herbs to the filling as per your taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 strudel
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg