Mini Vegetable Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g puff pastry, square
- 200 ml vegetable stock (homemade or from stock cubes / powder)
- some oil
For the filling:
- 250 g broccoli, fresh
- 100 g red pepper (s)
- 100 g cream cheese, or cottae cheese with herbs
- 1 piece (s) egg (s)
- 30 g cheese, rated Gruyère (or other spicy)
- some pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Wash and prepare broccoli and cut into small florets. Wash and prepare the peppers and cut into small pieces.
- Bring the stock to the boil in a saucepan and pre-cook the vegetables for approx. 3 - 4 minutes. Then drain and let cool in a bowl.
- In the meantime, roll out the puff pastry, cut into 4 equal pieces and brush with oil.
- Mix the remaining ingredients for the filling with the vegetables well, season and spread on the 4 sheets of pastry. Leave an edge of 1cm free all around. Now carefully roll up the dough pieces from the narrow side and place the seam down on a baking sheet lined with baking paper. Brush the strudel with oil and bake in the preheated oven at 180 ° - 200 ° C for approx. 30 - 40 minutes.
- Tip:
- Serve with tomato sauce.
- Use strudel pastry instead of puff pastry.
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