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!
Savory Vegetable Strudel
Recipe By Faigy Grossman
- Cooking and Prep: 2 h 50 m
- Serves: 8
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Contains:
Ingredients (14)
Ingredients
Start Cooking
Make the Strudel
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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.
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Preheat oven to 350°F (180°C). Roll out dough to a rectangle, approximately 10x16 inches (25x40 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.
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Using a large spatula, transfer strudel to Gefen Easy Baking 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
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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. -
Replies:
I worry that the cabbage might be wilted a lot, but other than that it should be fine. -
Replies:
I think that would make the veggies cook faster.
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Replies:
I worry that the cabbage might be wilted a lot, but other than that it should be fine.
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Replies:
I think that would make the veggies cook faster.
