Vegetable Strudel

Recipe by
Total Time:
45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Vegetable Strudel is a layered pastry with a mixed vegetable filling. The combo of butter and a variety of vegetables like eggplant, carrots, mushrooms and zucchini make it a savoury treat. Vegetable Strudel tastes best with cheese sauce.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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Ingredients

  • 1 eggplant
  • 375 gms. Zucchini
  • 50 gms. Carrots
  • 1 onion
  • 250 gms. Mushrooms
  • 60 gms. Butter
  • 3 tbsp. tomato paste
  • 2 tbsp. chopped parsley
  • ¼ tsp. thyme
  • For the seasoning:
  • 1 packet filo sheets
  • 2 tbsp. parmesan cheese

How to Make Vegetable Strudel

  • Chop the eggplant, zucchini, onions and carrots into small dice.
  • Heat the butter in a saucepan and sauté the vegetables until soft.
  • Add the tomato paste, parsley, thyme and seasoning, stir well.
  • Lay one sheet of filo down brush with oil or melted butter, add a second, continue until four sheets are completed.
  • Down one side of the pastry, spoon some of the vegetable mixture.
  • Roll up and seal the edges by turning under.
  • Place on a baking tray, brush with oil and sprinkle with the cheese. Bake for 30 minutes.
  • Cut in large slices and serve with a cheese sauce.

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