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Italian Vegetable Strudel Recipe

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4 from 3 reviews

This Italian Vegetable Strudel is a savory pastry filled with a medley of roasted red bell pepper, charred zucchini and yellow squash, shallots, garlic, basil pesto, goat cheese, and mozzarella. Wrapped in flaky puff pastry and seasoned with Italian herbs, it offers a deliciously flavorful and impressive dish perfect for a vegetarian main course or appetizer. The strudel is carefully assembled, chilled, and baked to golden perfection, creating a crisp outer crust with a tender, cheesy vegetable filling.

Ingredients

Vegetables

  • 1 small red bell pepper (halved, seeded and membranes removed)
  • 1 small yellow squash (6-7 ounces, sliced 1/4-inch thick)
  • 1 small zucchini (6-7 ounces, sliced 1/4-inch thick)
  • Salt and freshly ground black pepper (to taste)

Cooking Essentials

  • 2 teaspoons extra-virgin olive oil
  • 1 large shallot (thinly sliced into rings)
  • 2 cloves garlic (minced)

Strudel and Cheese

  • 1 sheet frozen puff pastry (thawed but kept cold; 1/2 a 17.3-ounce package)
  • 1/3 cup basil pesto
  • 1 log (4 ounces) goat cheese (softened to room temperature)
  • 1 cup shredded Mozzarella cheese (or Provolone or Fontina)
  • 1/2 teaspoon Italian seasoning (divided)

Finishing Touches

  • 1 large egg (beaten)
  • 1 teaspoon water

Instructions

  1. Roast the Red Bell Pepper: Preheat your broiler and place the red bell pepper halves on an aluminum-foil-lined rimmed baking sheet. Broil until the skin is blackened, about 10 minutes. Fold the foil over the pepper and let it steam for 10 minutes to loosen the skin. Peel off the blackened skin and cut each half into 3 long strips.
  2. Char the Zucchini and Yellow Squash: Heat a nonstick skillet over medium-high heat. Dry fry the zucchini and yellow squash in batches, turning once after 1-2 minutes. Cook until tender yet still crisp, adjusting heat to prevent smoking. Season with salt and pepper once done and set aside.
  3. Cook the Shallot: In the same skillet, heat olive oil over medium-low heat. Add the sliced shallot and cook gently for 2-3 minutes until softened but not browned. Add the minced garlic and cook briefly for 5-10 seconds. Remove from heat and tilt the skillet to drain excess oil so the mixture can cool.
  4. Begin Assembly: Unfold the thawed puff pastry onto parchment paper on a baking sheet. Roll it out gently to 1/4-inch thickness if needed.
  5. Spread Pesto: Evenly spread basil pesto over the entire pastry, leaving a 1/2-inch to 1-inch border on all sides.
  6. Layer the Goat Cheese: Mentally divide the pastry lengthwise into thirds. Place pieces of the goat cheese on the right third. It may seem like a lot, but some will be adjusted later.
  7. Add Mozzarella Cheese: Sprinkle shredded mozzarella onto the center third of the pastry.
  8. Spread Shallot-Garlic Mixture: Evenly distribute the cooled shallot and garlic mixture over the mozzarella layer.
  9. Arrange Vegetables: Place half the zucchini, half the yellow squash, and all the roasted red bell pepper strips over the center section. Sprinkle with half the Italian seasoning. Remove some goat cheese from the right section and place it at the center of the red bell pepper layer. Top with remaining zucchini and yellow squash, then sprinkle the rest of the Italian seasoning.
  10. Prepare Egg Wash: Beat the egg with water. Using a pastry brush, coat the edges of the puff pastry with this egg wash.
  11. Fold the Strudel: Press goat cheese pieces down onto the pesto. Use the parchment paper to fold the right goat cheese panel over the vegetables in the center section, covering at least half the vegetables.
  12. Seal the Strudel: Using parchment paper, fold the left pesto-only panel over the middle section. Press the edges to seal tightly, then carefully flip the strudel seam side down. Fold under edges and seal tightly with remaining egg wash, ensuring a smooth, tight closure for an attractive appearance.
  13. Cut Steam Vents: Decoratively cut three shallow slits in the top of the strudel to allow steam to escape during baking.
  14. Chill the Strudel: Keep the strudel on the parchment, cover with plastic wrap, and chill in the refrigerator for 1 hour or freeze for 20 minutes to firm up the pastry.
  15. Brush with Egg Wash: Just before baking, brush the top of the strudel with the beaten egg wash to promote golden browning.
  16. Bake: Preheat oven to 400°F (200°C). Bake the strudel on the baking sheet for 40-45 minutes until golden brown and crisp.
  17. Rest and Serve: Allow the strudel to rest for 10 minutes after baking. Slice and serve warm for best flavor and texture.

Notes

  • Roasting the pepper under the broiler and steaming it in foil helps easily remove the skin and adds deep flavor.
  • Dry frying the zucchini and squash keeps them crisp and flavorful without added oil.
  • Chilling the assembled strudel before baking helps maintain its shape and improves flakiness.
  • Use a sharp knife to cut shallow ventilation slits to prevent the pastry from becoming soggy from steam.
  • This dish is vegetarian and can be adapted with different cheeses depending on preference.
  • Serving warm enhances the creamy cheese texture and aromatic flavors.
  • Leftovers can be cooled and refrigerated for up to 2 days, and reheated in an oven for best crispness.

Find it online: https://miracooking.com/italian-vegetable-strudel-recipe/