Vegetable Strudel Recipe: A Perfect Appetizer for Every Occasion
Welcome to LoveWithRecipes.com, where we craft dishes that delight your senses and bring joy to your table. Today, we present an irresistible Vegetable Strudel, a savory appetizer filled with colorful vegetables and a touch of melted cheese. This dish is perfect for gatherings, a family dinner, or as a creative starter for your next meal. Let’s dive into this delectable recipe.
Ingredients and Nutritional Information
To help you prepare this amazing dish, we’ve outlined the ingredients along with their nutritional contributions. Ensure you have all the necessary items before starting.
| Ingredient | Quantity | Nutritional Notes |
|---|---|---|
| All-purpose flour | 200g | Provides the base for the pastry, rich in carbohydrates. |
| Butter | 100g | Adds richness and flakiness to the pastry. |
| Water | 70ml | Helps bring the dough together for the perfect texture. |
| Eggplant (aubergine) | 380g | A great source of fiber, low in calories, and nutrient-dense. |
| Carrots | 100g | High in beta-carotene, vitamins, and antioxidants. |
| Zucchini | 150g | Low in calories, rich in vitamins A and C. |
| Bell peppers (any color) | 200g | Vibrant and full of vitamin C and antioxidants. |
| Onion | 1 medium | Adds a sweet, savory depth to the filling. |
| Emmentaler cheese | 50g | A creamy addition, high in protein and calcium. |
| Extra virgin olive oil | As needed | For sautéing vegetables, full of healthy fats. |
| Fine salt | To taste | Enhances the flavor of both the pastry and filling. |
| Egg | 1 | Used as an egg wash for a golden, crispy crust. |
| Vegetable broth | As needed | Adds flavor to the sautéed vegetables. |
| Black pepper | To taste | A gentle kick to balance the sweetness of the vegetables. |
Step-by-Step Instructions for Vegetable Strudel
1. Prepare the Shortcrust Pastry
Start by making a homemade shortcrust pastry for the strudel. Here’s how:
- Combine the all-purpose flour with cold butter, cutting the butter into small cubes. Work them together using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add cold water, a little at a time, mixing until the dough forms a cohesive ball. Avoid overworking the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 40 minutes. This step ensures a tender and flaky crust.
2. Prepare the Vegetable Filling
While the pastry rests, prepare the delicious filling:
- Finely chop the onion and set it aside.
- Slice the eggplant, carrots, zucchini, and bell peppers into strips approximately 5 mm wide. Consistent sizes ensure even cooking.
- Heat a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant.
- Add the prepared vegetables to the skillet and cook until slightly softened. Stir occasionally to prevent sticking.
- Pour in a small amount of vegetable broth as needed to deglaze the pan and infuse the vegetables with extra flavor.
- Season the mixture with fine salt and freshly ground black pepper to taste. Set the filling aside to cool slightly.
3. Grate the Cheese
While the vegetables cool, grate the Emmentaler cheese and keep it ready for assembling the strudel.
4. Roll Out the Pastry
After the dough has chilled:
- Roll it out on a lightly floured surface into a rectangle measuring approximately 40 x 50 cm. This size ensures the pastry can comfortably encase the filling.
5. Assemble the Strudel
Now comes the fun part—bringing it all together:
- Spread the cooled vegetable mixture evenly over the rolled-out pastry, leaving a border of about 2 cm on all sides.
- Sprinkle the grated Emmentaler cheese over the vegetables, ensuring even coverage.
6. Roll and Seal
To form the strudel:
- Starting from one of the longer sides, carefully roll the pastry into a tight log. Use parchment paper to help guide the rolling process.
- Seal the edges by pinching them gently together to prevent the filling from spilling out during baking.
7. Prepare for Baking
Place the rolled strudel seam-side down on a baking sheet lined with parchment paper. Beat the egg and brush it generously over the entire surface of the pastry. This egg wash ensures a beautifully golden crust.
8. Bake to Perfection
Preheat your oven to 190°C (375°F). Bake the strudel for 30–35 minutes, or until the pastry is golden brown and crisp.
9. Serve and Enjoy
Allow the strudel to cool slightly before slicing into it. Serve warm as an appetizer, accompanied by a fresh green salad or a tangy yogurt dip.
Tips for the Best Vegetable Strudel
- Chill the Dough: Always rest your shortcrust pastry in the fridge to avoid shrinkage during baking.
- Balance the Flavors: The Emmentaler cheese adds richness; ensure the vegetables are well-seasoned to complement its flavor.
- Use Seasonal Veggies: Feel free to adapt the recipe using seasonal vegetables for freshness and variety.
This Vegetable Strudel is sure to impress your family and guests alike. From its flaky crust to its flavorful filling, it’s a dish you’ll want to make again and again. Happy cooking!
