This Vegetable Strudel recipe is a great way to use extra vegetables. Just chop in a food processor, cook, roll up in ready pastry dough, and bake. The result is a great tasting, kosher side dish that is pretty enough to serve for a Sabbath or holiday meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 3 cups shredded vegetables (1/2 cup each of cabbage, zucchini, carrots, onions, tomatoes, spinach)
- salt and pepper to taste
- 3 Tbsp. oil
- 2 Tbsp. cold water
- 2 Tbsp. flour
- 4 Tbsp. wheat germ
- frozen filo pastry dough
- 1 egg yolk
- sesame seeds (optional)
Preparation:
1. Defrost filo dough according to package directions.2. Shred vegetables in food processor.
3. Heat oil in a pot. Add shredded vegetables. Cover pot tightly. Cook over low heat.
4. Preheat oven to 375 degrees Fahrenheit.
5. When the vegetables are tender, season with salt and pepper.
6. Mix water and flour. Stir into vegetables. Cook for 4-5 minutes.
7. Cool vegetables to room temperature.
8. Roll out defrosted dough. Cut into rectangles of 11x12 inches (25x30 centimeters). Sprinkle lightly with wheat germ.
9. Spread cooled vegetables onto dough. Fold over sides and then roll up like a strudel.
10. Place on parchment paper on a baking sheet, with the flap down.
11. Brush lightly with egg yolk and sprinkle sesame seeds on top.
12. Bake uncovered at 375 degrees Fahrenheit for 20 minutes, or until browned.
SERVING SUGGESTIONS: Serve warm.
