VEGETABLE STRUDEL
Everytime I make this recipe everyone wants a copy of it. This is so easy to make and you can fill it with any filling you want. I got this recipe from a gourmet cooking class that I took years ago. The recipe called for using phyllo dough but that can be a pain to work with so I tried the frozen pastry dough and liked it much better. I use a blend of broccoli, cauliflower and carrots
Provided by Mainely Debbie
Categories Brunch
Time 45m
Yield 8-12 slices
Number Of Ingredients 8
Steps:
- Make sure to dry the vegetables and mushrooms well.
- Mix all the ingredients except the puff pastry.
- Roll the puff pastry to the size of a large cookie sheet.
- Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
- Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
- Brush the roll with melted butter and sprinkle with sesame seeds if desired.
- Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
- Bake in a preheated 350 °F for about 35 minutes until browned.
- Slice all the way through where you made the slits earlier.
- NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.
Nutrition Facts : Calories 362.1, Fat 24.9, SaturatedFat 11, Cholesterol 63.8, Sodium 310.1, Carbohydrate 23.5, Fiber 3.1, Sugar 1, Protein 12.6
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