Recipe for Vegetable Strudel

 It’s a great main or side dish to prepare ahead of time for a special event. And simple with a fantastic shortcut.

Strudel of Savory Vegetables

For some time, I’ve been trying to come up with a vegetarian puff pastry recipe. I thought I saw something similar and spent weeks searching through my publications for it. No luck.

 It received a perfect score from my testers. Both people felt it was blog-worthy.

I adore how the apple gives the vegetarian strudel some sweetness.

 It’s a great main or side dish to prepare ahead of time for a special event. And simple with a fantastic shortcut.

one tablespoon of olive oil as a component
1 big sweet potato, peeled (approximately 3/4 lb).
One onion, around 1 1/2 cups of chopped
1 red pepper, seeded and cored
1 big apple, tiny diced
2 teaspoons minced garlic (or 1/2 teaspoon powdered garlic)
fresh baby spinach, coarsely diced, in three cups
Goat cheese, 110 grams, crumbled (approximately 1/2 cup)
Seasonings
thyme, rosemary, or sage, 1 teaspoon (or a combination)
smoked paprika, 1 teaspoon
1/3 of a teaspoon of kosher salt
0.5 teaspoons of pepper, ground

Baking Pastry Wrapping
1 sheet of frozen puff pastry, defrosted (usually comes two pre-rolled 10 x 10 sheets per box)
Egg wash: Combine one egg with one tablespoon of water.
Instructions
400°F oven temperature.
GRILL OR SAUTE VEGETABLES OR FRUIT: Cut peppers, onions, and sweet potatoes into 1/4- to 1/2-inch dice. Shortcuts: In a food processor, chop veggies in two to three batches. Peel and dice the sweet potato after placing it in the microwave for 4 minutes with a knife inserted. It will take less time if you sauté other vegetables first, then add sweet potato.

In a large skillet, heat the oil to medium high. Add sweet potatoes, peppers, and onions. Sweet potatoes should be sautéed for 6 to 9 minutes, or until practically tender. Seasonings, apples, and garlic are added. Cook the potatoes for a further 2-3 minutes, or until tender (not mushy). Add spinach mixture and stir for one minute. Cut the heat off. Combine goat cheese crumbles. Adjust spices according on taste. Place aside.
FORM A STRUDEL: Puff pastry sheet should be unfolded onto a level, lightly dusted surface. (If puff pastry is not pre-rolled, roll it out to a rectangle about 12 by 10 inches on a floured board.)
Vegetable combination should be placed in the center, leaving space for the dough to be folded over like an envelope.

Vegetable mixture is wrapped by overlapping the ends and sides of the dough. Pinch the dough together firmly.
BAKE: Lay the strudel on a baking sheet covered with parchment paper, seam side down. Apply egg wash with a pastry brush to the top and sides. To allow steam to escape, cut 8 thin horizontal holes that are evenly spaced apart. Until golden brown, bake for 25–35 minutes. Before slicing, let cool for five minutes.
SERVE: Strudel can be served as a main meal with soup or a salad or as a side dish by cutting it into 8–9 pieces. If preferred, add a dollop of sour cream as a garnish.

Notes

. In a preheated oven at 375°F, bake frozen strudel for 35–45 minutes, or until golden brown and thoroughly cooked.
To prepare ahead of time and serve later that day: Bake it to completion and then leave it on the counter.
in advance to serve the next day: Prepare strudel and use egg wash. Cover with plastic and store in the fridge. Set the oven to 400F the next day. Until golden brown, bake for 30 to 40 minutes.