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Vegetable Strudel Recipe

This vegetable strudel recipe wraps a savory filling of sweet potatoes, onion, peppers, apple, spinach & goat cheese in a flaky puff pastry. It’s a wonderful make-ahead main or side dish for a special occasion. And easy with a great shortcut.

Savory Vegetable Strudel

I’ve been imagining some sort of vegetarian puff pastry recipe for some time now. I saw something similar and scoured my magazines for weeks trying to find what I think I saw. No luck.

So I decided to forge ahead with a strudel recipe, combining flavors and textures I like and, of course, making it as simple as possible with a nice presentation. My testers gave it two thumbs up. Blog worthy they both said.

It’s all a matter of taste of course so feel free to balance the ratios you prefer or even use different vegetables. The goat cheese gives the dish some tang and creaminess and it also serves to hold things together nicely. I love the apple in the vegetable strudel combination which adds some sweetness.

Serve the savory strudel with a nice creamy tomato soup or a simple fig salad with pomegranates.

If you love sweet potatoes and a similar combination of veggies, try our popular Vegetarian Sweet Potato Hash as a quicker alternative.

Tailor To Your Taste

  • Use alternative vegetables or leave out the ones you don’t like.  Just try to keep the approximate total quantity the same. If you use veggies with high water content like zucchini and mushrooms, make sure you cook off the water before making the strudel to avoid sogginess.
  • Use different seasonings like rosemary or sage instead of thyme.  Or add cumin if you like.
  • Try other cheeses like Gruyere or Fontina. If you leave the cheese out, be sure to saute out the liquid so the filling still holds together.
  • Instead of one big log, make individual portions with the puff pastry.
  • Use the filling to make knishes. See our Super Easy Potato Knishes recipe.


  • The strudel recipe calls for a store-bought puff pastry. I use the kind that already comes in rolled sheets (two per box) which eliminates any rolling of the dough. You will just need one sheet. It’s so easy and works perfectly every time.
  • Use a food processor to chop the vegetables. I do this all the time. And don’t worry about exact measurements.
  • If you don’t want to bother with a processor, microwave the sweet potato for about 4 minutes, then peel and dice it finely. Easier to cut and sauteing will take less time.

Make Ahead Strudel Recipe

  • Instructions for 3 options are in the recipe notes – make ahead the same day, make ahead the next day or freeze the unbaked vegetarian strudel and bake it when needed.
sweet potato, pepper, onion, apple, goat cheese, spinach, seasonings, oil, puff pastry sheet
Gather ingredients: sweet potato, pepper, onion, apple, goat cheese, garlic, spinach, seasonings, oil, puff pastry sheet
goat cheese sprinkled over sauteed vegetable in pan
Saute vegetables then add goat cheese
vegetable mixture on top of dough ready to be folded
Place filling on puff pastry dough. Wrap sides and ends and pinch to secure. Place seam side down to bake.

baked vegetable strudel

slice of vegetable strudel on plate

vegetarian strudel on plate f
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4.76 from 25 votes

Vegetable Strudel Recipe

This vegetable strudel recipe wraps a savory medley of sweet potatoes, onion, peppers, apple, spinach & goat cheese in a flaky buttery puff pastry. It's a wonderful make-ahead main or side dish for a special occasion. And easy with a great shortcut.
Prep Time12 mins
Cook Time38 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 8 slices
Author: Cheryl


  • 1 tablespoon olive oil
  • 1 large sweet potato (about 3/4 lb), peeled
  • 1 onion (about 1 1/2 cups chopped)
  • 1 red pepper, cored, seeded
  • 1 large apple diced small
  • 2 teaspoon garlic, minced (or 1/2 tsp garlic powder)
  • 3 cups fresh baby spinach, roughly chopped
  • 110 gram goat cheese, crumbled (about 1/2 cup)


  • 1 teaspoon thyme, rosemary or sage (or a combination)
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground pepper

Puff Pastry Wrapping

  • 1 frozen puff pastry sheet , defrosted (usually comes two pre-rolled 10 x 10 sheets per box)
  • Egg wash: mix one egg with a tablespoon water.


  • Heat oven to 400F.
  • PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time.
    Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
  • MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.)
    Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure. 
  • BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
  • SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.


To freeze unbaked:  Wrap unbaked strudel in parchment, place in a sealed ziploc bag or container and freeze. Bake frozen strudel in preheated oven at 375F for 35-45 minutes or until golden brown and heated through.
To make ahead for serving later that day:  Complete baking and let it sit on the counter. To reheat when ready to serve, place back in oven at 375F for 6-8 minutes or until pastry is re-crisped and filling is warmed through.
To make ahead for serving the next day: Make strudel, apply egg wash. Cover and refrigerate with plastic. The next day, heat oven to 400F. Bake for 30-40 minutes until golden brown. 


Nutrition Facts
Vegetable Strudel Recipe
Amount Per Serving
Calories 261 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 6mg2%
Sodium 364mg16%
Potassium 218mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 5g6%
Protein 6g12%
Vitamin A 4115IU82%
Vitamin C 25mg30%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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The vegetable strudel recipe, first published in 2017, has been updated with new tips and pictures.

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    1. Agree about the puff pastry. And although I’m not a big fan of goat cheese, I find it works really well in this recipe, adding tang and creaminess. Thanks for leaving a comment Silvia. ?

  1. 4 stars
    I love making savory strudels. Thank you for a new recipe to try! It’s such an easy, versatile, dish for us vegetarians (and non-vegetarians) alike. I have a garlic salt/black pepper/white pepper blend I added to the recipe as well. It’s in the oven now!

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