Welcome to Summer Veggie Strudel

Welcome to Summer Veggie Strudel

Just in time for Shavuot, also known as the Festival of Weeks, which celebrates the giving of the Torah on Mt. Sinai. It is traditional to eat dairy foods on Shavuot and this delicious savory dairy strudel is perfect to serve as part of the festive meal. It is light and pairs well with different types of salads. You can make this with basic pantry items and it pulls together very quickly. Enjoy this throughout the year, a real winner! Chag Sameach! 

Ingredients -Veggie Mix:

2 Tbls. olive oil

2 cups chopped assorted bell peppers

½ cup shredded carrots (can be purchased in bag at supermarket), coarsely chopped

½ cup chopped scallions

¾ cup frozen corn or frozen fire roasted corn (optional)

¼ cup white wine

1 cup vegetable stock

¼ cup shredded cheese

Few sprinkles of salt and garlic powder, to taste

1 egg, beaten or 4 Tbls. egg substitute

Ingredients – Filling:

1 8 oz. pkg. cream cheese (low-fat ok)

1 4 oz. pkg. goat cheese

Juice of one lemon

Garlic powder (few shakes)

2 Tbls. egg mixture

2 Tbls. half and half or milk

1 Tbls. each chopped fresh dill and chopped fresh chives

1 sheet frozen puff pastry, defrosted

Method:

  1. Heat oven to 400°F. Heat olive oil in large frying pan to medium high; add all veggies except corn. Cook stirring occasionally for about 2 minutes; add wine and cook until wine has evaporated; add corn and vegetable stock and cook covered for about 5 minutes until veggies are tender, then remove lid and cook until liquid has evaporated; set aside and cool. When cool, add cheese, garlic powder and salt.
  2. In a food processor, combine all filling ingredients except puff pastry. On a lightly floured board, lay out puff pastry, and roll it to create slightly thinner pastry. Spread the pastry with the cheese mixture, leaving about 1 inch border with no filling around the pastry. Top with veggie mixture. Roll in a jelly roll like fashion. Brush remaining egg mixture over the seam and press with back of fork to secure the seam. Flip over and place on a parchment lined baking sheet. Brush top with remaining egg wash and sprinkle with sesame seeds if desired. Bake for 25-30 minutes, until golden brown. When cool, slice and serve.
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