Vegetable strudel is a savory pastry made with thin dough and vegetables, cooked similarly to an American pie, and baked for 20-30 minutes. The filling can include kale, spinach, and roasted root vegetables, and the dish has its origins in Austria, Germany, and Hungary.
Strudel is a traditional European dessert that is commonly made with fruit wrapped in layers of puff pastry crust. Vegetable strudel is a savory pastry in which cooks replace the traditional fruit filling with vegetables. This version of strudel is a main course rather than a dessert dish. It is similar to an American pie, but does not contain any prepared sauce and does not require a pie pan.
Vegetable strudel calls for a thin dough similar to the phyllo used in Greek pastry baklava. One makes the strudel dough and rolls it into sheets thin enough to see. Depending on the recipe used, the crust for the vegetable strudel is prepared by spreading butter or oil on each layer of dough.
The choice of vegetables depends on availability and personal preferences. Kale, spinach, and roasted root vegetables are common ingredients in vegetable strudel. Generally, the vegetable filling is cooked before adding it to the strudel dough. Onions, garlic, herbs, and seasonings like salt, pepper, and paprika might accompany the vegetables you use in the strudel.
The traditional shape for strudel is similar to a log. To form the trunk, three or four sheets of strudel dough covered with butter or oil are stacked. When adding vegetables to the pasta, you place them in the center of the pasta sheet, leaving the top and bottom thirds of the sheet empty. One also leaves 1 inch (2.56 centimeters) or more unfilled on the sides to fold over to the fill.
To close the strudel, the sides are folded in to meet the filling. The next step is to roll the dough into a log. The upper and lower edges of the pastry form a seam that closes the strudel, just like a burrito. You can brush the strudel dough with water, egg or butter to seal the ends before baking the strudel.
You have to cook the vegetable strudel to brown the crust and make it crispy. The cooking time depends on the vegetables used in the filling and the type of dough used for the crust. In a hot oven of 400° Fahrenheit (200° Celsius), you can expect the strudel to cook for 20 to 30 minutes.
Apple strudel is one of the most famous types of strudel in European cuisine. Food historians have traced the origins of strudel to Austria, where the first recipes appeared in the 17th century. Germans and Hungarians also seem to have influenced the development of fruit and vegetable strudel.
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