Introduction

This Easter Savory Vegetable Strudel is a delightful way to celebrate spring with fresh, vibrant ingredients wrapped in golden, flaky puff pastry. Packed with asparagus, leeks, mushrooms, and feta, it makes a perfect centerpiece for a festive meal or a flavorful vegetarian main dish.

A golden brown puff pastry braid with a shiny, flaky top layer showing clear, crisp folds. Inside, there are colorful vegetable pieces in a creamy, light sauce, including red, green, and yellow chunks, with bits of herbs mixed throughout. The pastry lies on white parchment paper over a wooden board, and a woman's hand is gently pulling the braid. Small green herb leaves are scattered on top and around the pastry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets store-bought puff pastry, thawed
1 pound asparagus, trimmed and cut into 1-inch pieces
2 medium leeks, white and light green parts only, thinly sliced and washed
8 ounces cremini or white button mushrooms, sliced
5 ounces fresh baby spinach
1 medium red bell pepper, cored, seeded, and diced
4 ounces feta cheese, crumbled
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 large egg, beaten
1 tablespoon sesame seeds (optional)
Salt and black pepper to taste

Instructions

Step 1: Prepare all vegetables: wash leeks thoroughly and slice the white and light green parts, trim and cut asparagus, slice mushrooms, dice red bell pepper, mince garlic, and chop dill and parsley.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add leeks and sauté for 5-7 minutes until softened and translucent. Stir occasionally to prevent browning.
Step 3: Add mushrooms to the skillet and sauté for another 5-7 minutes until they release moisture and brown lightly.
Step 4: Add asparagus and red bell pepper; cook for 3-5 minutes until asparagus is tender-crisp and bell pepper softens slightly.
Step 5: Stir in garlic and spinach, cooking until spinach is wilted, about 1-2 minutes.
Step 6: Remove skillet from heat. Season with salt and black pepper to taste, considering the saltiness of the feta. Stir in crumbled feta, dill, and parsley. Mix gently and let the filling cool slightly.
Step 7: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 8: On a floured surface, unfold one sheet of puff pastry and, if needed, gently roll it to a roughly 12×14 inch rectangle. Place on the prepared baking sheet.
Step 9: Spoon half the vegetable filling evenly down the center of the pastry, leaving a 2-inch border on all sides. Repeat with the second sheet and remaining filling on another baking sheet or the same if large enough.
Step 10: Make diagonal cuts about 1 inch apart along both long sides of the pastry, from the edge of the filling to the outer edge. Fold alternating strips over the filling, overlapping slightly to create a braided pattern. Pinch the ends to seal.
Step 11: Whisk the beaten egg with a tablespoon of water. Brush the entire surface of each strudel with the egg wash. Sprinkle sesame seeds on top if using.
Step 12: Bake for 25-30 minutes until the pastry is puffed and golden brown. Watch closely as ovens vary.
Step 13: Remove from oven and let cool on the baking sheet for 10-15 minutes before slicing and serving.

Tips & Variations

Use block feta in brine and crumble it yourself for the best texture and flavor.
Try adding fresh herbs like thyme or oregano for a different herbal note.
For extra richness, sprinkle some grated Parmesan into the filling.
Make sure the filling is cool before assembling to prevent soggy puff pastry.
If you prefer, substitute asparagus with green beans or snap peas for a twist.

Storage

Store leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to retain flakiness. Avoid microwaving to maintain the crisp pastry texture.

How to Serve

A golden brown puff pastry braid with a shiny, flaky top layer decorated with small green parsley leaves, showing multiple thin crisp layers of pastry. Inside, a colorful mix is visible with a creamy sauce holding chunks of red and green vegetables, and small pieces of yellow and white, all tightly packed. The pastry sits on a white parchment paper over a wooden board, and a woman's hand is gently lifting the end of the braid. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this strudel ahead of time?

Yes, you can assemble the strudel a few hours ahead and keep it refrigerated. Just add the egg wash and bake right before serving for the best results.

Can I use homemade puff pastry for this recipe?

Absolutely! Homemade puff pastry works wonderfully if you have the time. Just ensure it’s properly chilled before assembling to achieve the flaky texture.