Savory Vegetable Strudel
Food and Prop Styling by Renee Muller | Photography by Moishe Wulliger
Light and delicious this is a wonderful and tasty side to add to your Yom Tov repertoire! The combination of vegetables in this flaky strudel will whet any appetite at your seudah table.
INGREDIENTS
YIELDS 6-8 SERVINGS
- oil for sautéing
- 1 large onion diced
- 1 box baby bella mushrooms cleaned and diced
- 8 oz (225-g) green cabbage shredded
- 1 red pepper diced
- ½ green pepper diced
- 1 carrot grated
- 1 cube frozen chopped parsley
- 1 tsp salt
- ½-¾ tsp black pepper to taste
- 1 Tbsp onion soup mix
- ½ pkg puff pastry dough defrosted
- 1 egg beaten
- sesame seeds for sprinkling
PREPARATION
In a large frying pan sauté onion until golden. Add mushrooms and sauté until beginning to soften. Add remaining vegetables and continue to sauté stirring often until mixture is soft. Stir in salt pepper and onion soup mix. Set aside to cool.
Preheat oven to 350°F (180°C). Roll out dough to a rectangle approximately 10x16 inches (25x40 cm). Spoon filling over dough and spread out over surface. Carefully begin to roll dough in the length pinching two ends together along the way so that the filling does not escape.
Using a large spatula transfer strudel to parchment paper-lined cookie sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes or until dough turns a golden brown.
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