Italian Vegetable Strudel

Baking and Desserts | Italian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Italian Vegetable Strudel

Ingredients

Green Peas - 10.6 oz
Green Beans - 10.6 oz
Fresh asparagus - 300 pieces
Artichokes - 10.6 oz
Carrot - 7.1 oz
Potato - 7.1 oz
Butter - 5.3 oz
Garlic - 1 clove
20% Cream - 4 tablespoons
Puff Pastry - 8.8 oz
Egg Yolk - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Cut the beans in half, quarter the artichokes, and dice the carrot and potato. In separate pots of boiling water, cook all the vegetables: peas, beans, asparagus, artichokes, carrot, and potato until al dente.

Step 2

Melt 100 grams of butter and sauté the garlic in a pan until fragrant. Remove the garlic, add the vegetables to the butter, season with salt and pepper, and sauté, stirring constantly, for about 5 minutes. Remove from heat and stir in the cream.

Step 3

Melt the remaining butter. Meanwhile, roll out the pastry into a large rectangle as thin as possible. Brush the pastry with melted butter and place the vegetables on top. Carefully roll the pastry into a log, brush the top with lightly beaten egg yolk, and bake in the oven for about 30 minutes, until golden brown. Allow the strudel to cool slightly before serving.