Irresistible Roasted Vegetable Strudel Ready in 30 Minutes
A savory pastry filled with roasted vegetables, wrapped in flaky dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
- 1 sheet puff pastry
- 2 cups mixed roasted vegetables (zucchini, bell peppers, eggplant)
- 1/2 cup ricotta cheese
- 1 egg (for egg wash)
- 1 tbsp olive oil
- 1 tsp dried herbs (thyme or rosemary)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Roll out puff pastry on a floured surface.
- Spread ricotta cheese evenly over the pastry.
- Arrange roasted vegetables on top of the ricotta.
- Sprinkle with herbs, salt, and pepper.
- Roll the pastry tightly into a log.
- Brush with egg wash.
- Bake for 25-30 minutes until golden brown.
- Let cool for 5 minutes before slicing.
Notes
- Use any leftover roasted vegetables.
- Serve warm for best texture.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg