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Easter Savory Vegetable Strudel Recipe

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★★★★★

4.6 from 117 reviews

This Easter Savory Vegetable Strudel is a vibrant and flavorful spring dish featuring a flaky puff pastry filled with a medley of sautéed asparagus, leeks, mushrooms, spinach, and red bell pepper, enriched with tangy feta cheese and fresh herbs. Perfect as a festive appetizer or a light main course, this recipe combines fresh seasonal vegetables with a golden, buttery crust for a delightful bite that celebrates the essence of spring.

Ingredients

Scale

Puff Pastry

  • 2 sheets store-bought puff pastry, thawed

Vegetables

  • 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
  • 2 cloves garlic, minced

Cheese and Herbs

  • 4 ounces feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Other Ingredients

  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 tablespoon sesame seeds (optional)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash the leeks thoroughly to remove any grit and thinly slice the white and light green parts. Trim and cut the asparagus into 1-inch pieces, slice the mushrooms, dice the red bell pepper, mince the garlic, and chop the dill and parsley. Having all ingredients ready makes cooking smoother.
  2. Sauté the Leeks and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened and translucent, stirring occasionally. Add the sliced mushrooms and continue to sauté for another 5-7 minutes until mushrooms release moisture and lightly brown.
  3. Add Asparagus and Bell Pepper: Incorporate the diced bell pepper and asparagus pieces into the skillet. Sauté for 3-5 minutes until asparagus is tender-crisp and the bell pepper softens slightly, maintaining some texture in the vegetables.
  4. Incorporate Spinach and Garlic: Add the minced garlic and baby spinach to the skillet. Stir and cook until the spinach wilts completely, about 1-2 minutes.
  5. Season and Flavor the Filling: Remove the skillet from heat. Season with salt and black pepper, remembering feta adds saltiness, so adjust accordingly. Stir in crumbled feta, chopped dill, and parsley. Mix gently until the feta is evenly distributed and slightly melted by residual heat. Let the filling cool slightly to prevent soggy pastry and ease assembly.
  6. Preheat Oven and Prepare Baking Sheet: Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  7. Assemble the Strudel: Lightly flour a work surface and unfold one puff pastry sheet. Roll out gently if needed to a 12×14 inch rectangle. Place on the baking sheet. Spoon half of the vegetable filling evenly down the center, leaving about a 2-inch border on all sides. Repeat with the second pastry sheet and remaining filling on a separate baking sheet or the same one if large enough.
  8. Seal and Shape the Strudel: Make diagonal cuts along the long sides about 1 inch apart from the filling edge to the pastry edge. Fold alternating strips over the filling, overlapping slightly to create a braided effect. Pinch the ends to seal and keep filling enclosed.
  9. Egg Wash and Garnish: Whisk the beaten egg with 1 tablespoon water for an egg wash. Brush the entire pastry surface of each strudel. Optionally, sprinkle sesame seeds on top for extra flavor and visual appeal.
  10. Bake the Strudel: Bake for 25-30 minutes until puff pastry is golden, flaky, and cooked through. Monitor baking time as ovens vary.
  11. Cool and Serve: Remove from oven and let strudels cool on the baking sheet 10-15 minutes before slicing to allow filling to set and facilitate easier cutting.

Notes

  • Ensure leeks are washed well to remove grit.
  • Sauté vegetables to reduce moisture and prevent soggy pastry.
  • Do not overcook asparagus and bell pepper to retain crunch.
  • Cool filling slightly before assembly to keep pastry crisp.
  • If using frozen puff pastry, thaw completely and handle gently to maintain flakiness.
  • Optional sesame seeds add nutty flavor and attractive topping.
  • Strudel can be served warm or at room temperature.

Keywords: Easter, savory strudel, vegetable strudel, puff pastry, asparagus recipe, spring vegetable dish, vegetarian appetizer, feta cheese strudel

Find it online: https://victoriablair.com/easter-savory-vegetable-strudel-recipe/