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Vegetarian

Vegetable strudel with green salad

Vegetable strudel with green salad is a flaky pastry filled with softened zucchini, pepper and onion bound with soft cheese, serving 4. It takes 55 minutes and is easy to make, at about €2.20 per person. The key is draining the vegetables well before rolling, so the pastry stays crisp underneath.

Tonight I'm rolling you a golden vegetable strudel, with soft cheese melting right inside.

Vegetable strudel with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under the golden, crackling crust, the vegetables melt together with the soft cheese into a tender, thyme scented filling. It's a flaky dinner that breaks from the usual meat main without adding extra work in the kitchen. Zucchini and bell pepper bring color and a little sweetness, and garlic rounds it out without overpowering anything.

This is the kind of dish to make on a weeknight when you want something warm without spending hours at the stove, or for a relaxed Sunday with the family. Kids tend to love puff pastry and melted cheese, and a simple green salad on the side rounds out the meal with no extra effort. Mon Chou walks you through a strudel that turns out golden and slices cleanly without falling apart.

The ingredients

4 people

Dairy

  • Puff pastry sheet 1
  • Soft cheese spread 150 g
  • Egg yolk 1

Fruits and vegetables

  • Zucchini 2
  • Red bell pepper 1
  • Onion 1
  • Garlic 2 cloves
  • Thyme 4 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the zucchini, pepper and onion into small cubes, then saute them with the garlic in 2 tablespoons of oil until soft. 12 min

    Use high heat and don't overcrowd the pan, packed vegetables will steam instead of browning.

  2. Drain the vegetables, let them cool slightly, then mix them with the soft cheese, the thyme leaves, salt and pepper.

    Wait until they're just warm, hot vegetables would melt the cheese and the filling would run.

  3. Unroll the pastry, spoon the filling in a strip down the center, fold the edges over and roll it up keeping the seam underneath.

    Leave two fingers of bare pastry at each end and pinch them shut, the filling will stay well sealed inside.

  4. Brush with egg yolk, score the top lightly and bake at 200°C. 30 min

    An egg yolk thinned with a tablespoon of water gives a shinier, more even golden color.

  5. Toss the salad with the vinegar, the remaining oil, salt and pepper, and serve the strudel sliced on the diagonal.

    Slice with a serrated bread knife, the crust won't get crushed.

Our tips to get it right

  • Don't overload the pastry with filling, a strip that's too thick slows down cooking in the center and leaves the bottom less crisp.
  • Keep the puff pastry cold right up until you roll it, it's easier to handle and puffs more evenly in the oven.
  • Let the strudel rest for 5 minutes out of the oven before slicing, the filling holds together better and won't spill out.

The variations

  • Swap the soft cheese for ricotta for a lighter filling with a milder flavor.
  • Add sauteed mushrooms to the vegetable mix for a more autumnal, earthier version.
  • For kids in a hurry, cut the strudel into small individual bites before baking, they cook faster and are easy to eat by hand.

What to serve it with

  • A light vegetable soup starter
  • A glass of fresh tomato juice
  • Applesauce for dessert

Storage

The strudel keeps for 2 days in the fridge in a sealed container. It freezes well uncooked, before baking, and can go straight from the freezer into the oven with a bit of extra time. Reheat cooked leftovers in the oven rather than the microwave to keep the pastry crisp.

Questions about this dish

Can you make the strudel ahead of time?

Yes, you can assemble the raw strudel and keep it in the fridge for a few hours before baking. Brush on the egg yolk right before it goes in the oven for the cleanest golden finish.

Can you use shortcrust pastry instead of puff pastry?

Yes, shortcrust works too, though it gives a less crisp result closer to a savory pie. Puff pastry stays the closest match to a true strudel.

How do you keep the pastry from getting soggy underneath?

Drain the sauteed vegetables well in a colander before mixing them with the cheese, that's the key step. The water released by the vegetables is the main cause of a soft bottom crust.

Is the strudel served hot or warm?

Both work well, hot the crust is crispier, warm the cheese has time to set a bit more. Many families serve it warm with the salad for an easy meal to share.

How long does it take to make a vegetable strudel with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable strudel with green salad?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable strudel with green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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