Sunday, April 26, 2009

Vegetable Strudel

I am determined to master filo and puff pastries. Anything in buttery dough tastes so good, but is a little tricky to work with. I am learning and determined. This was good, a little moist, lots of vegetables. This recipe also called for spinach but I omitted it for simplicity.


2 tbsp olive oil
1 onion, finely sliced
1 red pepper, finely sliced
1 green pepper, finely sliced
2 zucchinis, sliced
2 slender eggplants, sliced
salt and pepper
6 sheets filo pastry
1/4 cup butter
1/3 cup fresh basil leaves, finely sliced
1/2 cup cheddar cheese, grated
2 tbsp sesame seeds


  1. Preheat oven to 415 F.
  2. Line a rectangular baking dish with tin foil and brush with melted butter.
  3. Saute onions, peppers, eggplant, eggplants in olive oil until brown and tender.
  4. Season with salt and pepper. Set aside to cool.
  5. Brush one sheet of filo pastry with melted butter, top with a second sheet. Repeat with remaining pastry, brushing with butter between each layer.
  6. Place vegetable mixture, cheese and basil in a row along one edge, about 5 cm in.
  7. Fold the side over the filling and roll tightly.
  8. Transfer the rolled strudel to baking sheet, seam side down. Brush with remaining butter. Sprinkle with sesame seeds.
  9. Bake for 25 minutes or until golden brown and crisp. Best served hot.

Inspiration: The Essential Vegetarian Cookbook