Vegetable Strudel

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

1. Carrot – 1 medium, chopped
2. Cabbage – 1 cup, chopped
3. Red or Green Bell Pepper – chopped
4. Onion – 1 Medium, chopped
5. Garlic – 2 cloves
6. Mozzarella Cheese – ½ cup, grated
7. Black Pepper Powder – ½ tsp
8. Dried Basil – ¼ tsp
9. Salt to taste
10. Olive Oil – 2 tsp

For the outer covering

1. Phyllo Sheets – 6
2. Melted Butter – about 30 gm

Method

1. Follow the package instructions and thaw the phyllo sheets. Keep them covered to avoid drying.
2. Heat a pan with oil, add the chopped onions and minced garlic, sauté until the onion turn translucent.
3. Now add the cabbage and carrots and sauté for 4 to 5 mins.
4. Finally add the bell peppers, salt, black pepper powder and dried basil, mix well and sauté for another 3 to 4 minutes.
5. Remove from heat.
6. Add the grated cheese and give it a mix.
7. Pre- heat the oven to 190C.
8. On a work surface, lay out one of the phyllo sheets, brush  with all over with melted butter.
9. Place the next phyllo sheet over this and brush the top with butter. Continue this for all the 6 phyllo sheets.
10. Now place the prepared vegetable filling all over the phyllo sheets, leaving a 1 inch space on all four sides.
11. Roll the sheets tightly along the shorter side. Place this over a baking tray with the seam side down.
12. Now with a sharp knife make 3 or 4 cuts on the top of the roll.
13. Brush the top with butter and bake for at 25 to 30 minutes or until the top turns golden brown.
14. Remove from the oven.
15. Cool a little and then cut along the previously made cuts. Serve warm.

Note:

You can use the vegetables of your choice.