Vegetable Strudel

Vegetable Strudel

Alessandro Clemente

Tracking the origins of the strudel is a never ending quest. Each European country seems to have a claim on the dish, saying it originated within their boundaries. The concept of the dish is said to have originated in Hungary. From there the tradition spread out in every direction. The Austrians perfected a sweet variety of the recipe in Apple Strudel, whereas the Italians have developed a more savory recipe for the dish. The italian style of strudel that we will be demonstrating makes for a great summertime meal. It uses a number of traditionally Italian vegetables and utilizes the traditional dough rolling method.

What You’ll Need

  • 1 pound of 00 or 0 flour
  • ½ cup of butter
  • 2.4 ounces of chilled or partially frozen water
  • .85 pounds of eggplant
  • .22 pounds of carrots
  • .35 pounds zucchini
  • .35 pounds red bell pepper
  • 1 brown onion
  • 4 ounces Swiss cheese
  • Salt and pepper to taste
  • Extra virgin olive oil to taste
  • 1 egg
  • Vegetable broth to taste

What You’ll Do

  1. For this recipe you can use the listed ingredients to create the dough or buy prepared dough. For this instruction, we are using prepared dough. Let your dough rest in the fridge for 30 minutes before beginning cooking
  2. Chop all of your vegetables into very thin strips of about 5 millimeters in thickness
  3. Place your onion in a pan with olive oil and allow to simmer until translucent
  4. First add in your carrots to the pan and then continue with the zucchini
  5. To allow proper cook times you should be adding the hardest vegetables first, finishing by adding the eggplant, from which you have removed the seeds
  6. As you cook you can add spoonfuls of vegetable broth so as not to fry your vegetables entirely
  7. Once all are fully cooked, place on a plate and paper towel to allow to drain
  8. Grate your cheese and place to the side
  9. Roll out your dough into a very thin sheet that should be about 15 inches long and 20 inches wide
  10. Spread your cooked vegetables all over the top of your dough, leaving empty borders of about an inch on each side
  11. Sprinkle your grated cheese atop the vegetables in an even layer
  12. Now, roll your entire dough up so as to make a vegetable burrito with it
  13. Press the edges together at the end to create a secure closure
  14. Brush the entire outside with the egg
  15. Bake strudel in the oven at 350 for around 40 minutes or until crust is lightly browned and golden
  16. Remove from heat and serve hot!

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