Vegetable Strudel is a delicious savory medley of sweet potatoes, onion, peppers, apple, spinach & goat cheese wrapped in a flaky buttery puff pastry. It makes a great main or side dish.
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, combining flavors and textures I like and, of course, making it as simple as possible with a nice presentation. After a couple of tests, I invited a couple of friends over for a taste test and got two thumbs up. Blog worthy they both said, so here it is.
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. You can substitute another cheese if you prefer or you can try leaving out the cheese altogether, but the slices may not hold together as well. I love the apple in the vegetable strudel combination to add some sweetness.
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.
- Use different seasonings like rosemary or sage instead of thyme. Or add cumin if you like.
- Try other cheeses like Gruyere or Fontina.
- 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 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. 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. Just taste and adjust as you go.
Make Ahead Vegetable Strudel
- First option is to wrap the cooked vegetables in the puff pastry then freeze it – before baking. Wrap in plastic wrap or parchment then seal in a ziploc bag. Bake from frozen in 375F preheated oven for 30-40 minutes or until golden brown and heated throughout.
- Second option is to make it ahead the same day. Complete the recipe including baking. Let is sit on the counter until needed. Then reheat it just before serving. See instructions in recipe.
If you love sweet potatoes and a similar combination of veggies, try our popular Vegetarian Sweet Potato Hash as a quicker alternative.
Savory Vegetable Strudel With Goat Cheese Recipe
- 1 tbsp 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 tsp 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 tsp thyme, rosemary or sage (or a combination)
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/2 tsp 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). Shortcut: Alternatively, chop vegetables in food processor in 2-3 batches. 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.
- 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.
For other sweet potato recipes, try: