The combination of vegetables in this flaky strudel will whet any appetite at your seudah table. Light and delicious, this is a wonderful and tasty side to add to your Yom Tov repertoire!

Directions

Make the Strudel

1. In a large frying pan, sauté onion until golden. Add mushrooms and sauté until beginning to soften. Add remaining vegetables and continue to sauté, stirring often, until mixture is soft. Stir in salt, pepper, and onion soup mix. Set aside to cool.

2. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Roll out dough to a rectangle, approximately 10×16 inches (25×40 centimeters). Spoon filling over dough and spread out over surface. Carefully begin to roll dough in the length, pinching two ends together along the way so that the filling does not escape.

3. Using a large spatula, transfer strudel to Gefen Parchment Paper-lined baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake for 35 minutes, or until dough turns a golden brown.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

Recipe tags

Egg rolls Eggrolls Faigy grossman Kugel Kugels Kugles Rosh Hashana Rosh hashanah Rosh Hashanna Rosh Hashannah Roshhashana Sauteed veggies Savory sides Strudel Succos Succot Sukkos Vegetable side Vegetables

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Bracha

5 years ago

freezer Does this freeze well?

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Cnooymow{shman

Reply to Bracha

5 years ago

I worry that the cabbage might be wilted a lot, but other than that it should be fine.

Ruchy

6 years ago

Savory veg strudel Do you cover the pot when sauting the vegetables?

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Cnooymow{shman

Reply to Ruchy

6 years ago

I think that would make the veggies cook faster.

Blimi Getter

5 years ago

Delicious Was really enjoyed by adults and some adventurous kids too! Would recommend serving straight from oven first night yt as dough gets soggy when rewarmed on hot plate.