This month International Food Challenge completes 1 year, so as an anniversary post, Saraswathi, suggested that we try one of the recipes from any of the previous months. I decided to try these strudels, which was suggested by Birju.
Typically a strudel, is a layered pastry with a sweet filling, the most common being apples. Strudel is often associated with the Austrian Cuisine. My family always prefers savoury bakes to sweet and so I chose to go with the savory strudel. It is quite easy to put together and tastes delicious.
Adapted from The Recipe File
What you'll need
For the filling
- Carrot – 1 medium, chopped
- Cabbage – 1 cup, chopped
- Red or Green Bell Pepper – chopped
- Onion – 1 Medium, chopped
- Garlic – 2 cloves
- Mozzarella Cheese – ½ cup, grated
- Black Pepper Powder – ½ tsp
- Dried Basil – ¼ tsp
- Salt to taste
- Olive Oil – 2 tsp
For the outer covering
- Phyllo Sheets – 6
- Melted Butter – about 30 gm
- Follow the package instructions and thaw the phyllo sheets. Keep them covered to avoid drying.
- Heat a pan with oil, add the chopped onions and minced garlic, sauté until the onion turn translucent.
- Now add the cabbage and carrots and sauté for 4 to 5 mins.
- Finally add the bell peppers, salt, black pepper powder and dried basil, mix well and sauté for another 3 to 4 minutes.
- Remove from heat.
- Add the grated cheese and give it a mix.
- Pre- heat the oven to 190C.
- On a work surface, lay out one of the phyllo sheets, brush with all over with melted butter.
- Place the next phyllo sheet over this and brush the top with butter. Continue this for all the 6 phyllo sheets.
- Now place the prepared vegetable filling all over the phyllo sheets, leaving a 1 inch space on all four sides.
- Roll the sheets tightly along the shorter side. Place this over a baking tray with the seam side down.
- Now with a sharp knife make 3 or 4 cuts on the top of the roll.
- Brush the top with butter and bake for at 25 to 30 minutes or until the top turns golden brown.
- Remove from the oven.
- Cool a little and then cut along the previously made cuts. Serve warm.
You can use the vegetables of your choice.