A Delicious and Unique Dish!
This Savory Vegetable Strudel is packed with flavor and is sure to impress even the pickiest eaters. The combination of fresh tomatoes, bell peppers, and mushrooms all wrapped up in a flaky pastry crust is a winning combination that will have everyone you know asking for the recipe. (See other veggie options below.)
About the phyllo dough in this savory vegetable strudel
Phyllo dough might sound like it’s straight out of a sci-fi novel, but it’s actually a delicious pastry that’s been around for centuries.
Dating back to the Ottoman Empire, phyllo dough has been a staple in Mediterranean and Middle Eastern cuisine for centuries.
Made from flour, water, and a bit of oil, this paper-thin pastry is notoriously difficult to work with but the rewards are worth it! (Or take a page from my book and buy it frozen!)
When baked, it becomes incredibly flaky and crispy, making it the perfect vessel for savory or sweet fillings.
Whether it’s this savory vegetable strudel, or the classic spinach and feta pie, or a sweet baklava (oh my!), phyllo dough is a versatile ingredient that should definitely be added to your culinary repertoire.
Here’s what you’ll need for this Savory Vegetable Strudel…
- 1 package frozen phyllo dough
- 3 large tomatoes, diced
- 2 bell peppers, diced
- 1 cup sliced mushrooms*
- 1/4 cup olive oil
- Salt and pepper to taste
Preheat your oven to 375°F (190°C).
TIP: If you’re anything like me, you don’t want a soggy mess on your plate when cooking mushrooms. But fear not, because there’s a simple solution for a moist and flavorful mushroom slice: dry frying.
By using this method, you’re allowing the mushrooms to release their natural moisture, which then evaporates off, leaving you with a delicious slice with a perfectly crispy exterior and moist interior. (Here’s how to do it)
Set the cooked mushrooms aside. (Or you can skip this and cook them with the other vegetables as mentioned below.)
In the same skillet, heat the olive oil over medium heat.
Add the diced tomatoes and cook until they start to soften, about 5-7 minutes.
Add the diced bell peppers and cook until all the vegetables are tender, about 10-12 more minutes.
Add the mushrooms and salt and pepper to taste.
In the meantime…
If you’re looking for a quick and easy way to create crispy, flaky pastries, phyllo dough is the perfect solution. But, does the frozen version of this Middle Eastern treat live up to the hype?
While some bakers may turn their noses up at the idea of using pre-packaged dough, frozen phyllo can be just as delicious and versatile as the homemade version.
The key is to make sure that your frozen dough is well-thawed before using it. Once it’s defrosted, you can create a variety of scrumptious baked goods, from savory spinach and feta pies to sweet baklava. So, if you’re short on time but still crave the crisp texture and buttery flavor of phyllo pastry, don’t be afraid to give the frozen variety a try.
Unroll the phyllo dough and let it thaw for about 10 minutes.
Once thawed, take two sheets of phyllo dough and brush them each with olive oil.
Stack them one on top of the other, and repeat until you have 7-8 sheets stacked.
You are now ready for …
TIPS: Rolling phyllo dough around any filling can be a daunting task. However, with practice and a particular technique, it can become easier to master.
One important tip is to make sure the dough is slightly damp before rolling. This will prevent it from cracking and breaking during the rolling process.
Another important technique is to use a light hand while rolling, making sure that the dough is not overstretched or too thin in certain areas.
It’s important to note that phyllo dough is delicate and requires patience. With a little practice and a steady hand, you’ll be able to create beautiful and perfectly wrapped phyllo parcels every time!
Spoon the vegetable mixture onto the phyllo dough stack, keeping the mixture in the center.
Spread the mixture out evenly on each leaving leave about 1 inch of space around the edges.
Starting with one of the short edges, gently roll the phyllo dough and vegetable mixture tightly into a log shape.
Brush the outside of the strudel with olive oil and place on a baking sheet.
Bake in the oven for 25-30 minutes, or until the pastry is golden brown.
Let the strudel cool for a few minutes before slicing into rounds. Serve warm or at room temperature.
Dry Frying Mushrooms
For mushroom lovers, the dry frying method is a game-changer when it comes to cooking your favorite fungi. Not only does it require less oil than traditional frying methods, but it also enhances the earthy, umami flavor of the mushrooms themselves.
To start, heat a non-stick skillet over medium-high heat until it’s hot but not smoking. Then, add sliced mushrooms to the dry skillet and give them a good toss so they’re evenly distributed.
Since there is no added oil, the mushrooms will release their own natural juices, which will begin to evaporate and concentrate their flavor.
The key to success with dry frying is to avoid overcrowding the pan, which can cause the mushrooms to steam instead of sear.
With a little patience and plenty of stirring, you’ll be rewarded with golden, crispy-edged mushrooms that are bursting with savory flavor. Give it a try the next time you’re looking for a healthier, more flavorful way to enjoy your fungi fix.
Savory Vegetable Strudel Options:
When it comes to making a savory strudel, the filling can be a canvas for any number of vegetables. The goal is to create a delicious and hearty dish that packs in flavor and nutrients.
Some vegetables that are perfect for savory strudel fillings might include
- sweet potato
- poblano peppers
- green chilies
- Brussels sprouts
- most any veggie can work!
What’s great about these vegetables is that they can all be sautéed or roasted to create a caramelized and savory taste.
Additionally, herbs such as sage, thyme, and rosemary can be used to add even more depth to the dish.
Whether you’re looking to make a vegetarian meal or just want to incorporate more veggies into your diet, a savory strudel is the perfect way to do so.
And there you are!
Now that you have learned how to make a savory vegetable strudel, you can impress your family and friends with your cooking skills!
This savory veggie wrap type sandwich is perfect for any occasion. With its combination of fresh vegetables and flaky pastry crust, this strudel is sure to be a hit.
For an hearty meal, how about paring these savory vegetable strudels with a delicious homemade Soup?’