Savory Vegetable Strudel with Puff Pastry

Vegetable Strudel is a classic of the savory strudel recipes. Filled with broccoli, carrots, and zucchini it is the perfect easy dinner. It is also perfect for using up leftover vegetables and by using puff pastry, making this strudel was never easier. This recipe is easily adaptable for vegans and vegetarians.

What is Strudel?

Strudel belongs to the floury desserts (Mehlspeise), that Austria is so famous for. It originated in the Habsburg Austrian-Hungarian Empire but quickly spread to Germany.

“Strudel” translated in English stems from the German word for “whirls” and refers to the circular pattern the dough makes when it is wrapped around the filling. At first, sweet fillings were popular, but soon savory options emerged.

How to make Vegetable Strudel

Ingredients:

  • zucchini / courgette
  • onions
  • garlic
  • carrots
  • broccoli
  • cooked ham
  • egg
  • creme fraiche or use sour cream instead
  • ready rolled packet for puff pastry

Vegetable Strudel Recipe Steps

chopped vegetable, frying vegetables.
  1. Peel and finely chop the onions and garlic. Peel and slice the carrots. Cut the broccoli into florets and chop the zucchini/courgette into small slices.
  2. Heat the oil in a saucepan and fry the onions until translucent. Add the garlic and fry for another minute. Then add the carrots, and Broccoli and let it steam for about 5 minutes with the lid closed. At the end add the zucchini/courgette and steam for a further 3 minutes. The vegetable should not be cooked soft, but still have a bite to them, as they will continue cooking in the oven.
  3. Remove the vegetables from the heat and leave it to cool down to room temperature.
  4. In the meantime preheat your oven to 200°C / 392°F top to bottom heat.
seperated egg, adding cream fraiche to vegetables.
  1. Separate the egg. Pour the egg white into the cooled vegetable mass. Add the creme fraiche and season with salt and pepper.
adding ham to puff pastry, adding vegetable strudel filling onto the ham,
  1. Roll out your puff pastry. ( careful it is easier when the pastry does not come fresh from the fridge). Arrange the ham slices on the puff pastry.
  2. Add the filling and shape to a little hill. with a pastry brush (affiliate link) add a little egg yolk to the corners to help secure the ends.
folding the strudel,
  1. Fold the dough over the vegetable mass and secure the ends tightly.
  2. Now, lift up the strudel with the baking parchment and turn it upside down on a prepared baking tray lined in baking parchment. The seams should be at the bottom.
scoring the strudel,
  1. Prick the top pastry dough with a fork, to ensure it will cook evenly. If you like you can score with the back of the knife, a pattern. This is for decorative reasons only.
  2. Lastly, brush the puff pastry with egg yolk and then place it in the oven.
  3. Bake for about 30 minutes.
Savory strudel with dip.

Recipe Variations

The beauty of this vegetable strudel recipe is that it is so easy to vary according to taste. Here are some suggestions.

Vary the vegetables.

For example for a winter vegetable strudel Use: leeks, carrots, onions, garlic and Brussel sprouts or cabbage. To make a strudel with summer vegetables Use tomatoes, zucchini/courgette, peppers mushrooms and spring onions. To give the strudel are more Mediterranean flair use roasted eggplant/aubergine, zucchini/courgette, tomatoes and basil.

Add cheese to the filling

It is popular to add cheese into savoury strudel. Strong flavors such as feta or blue cheese are popular. However, you could also try gouda, cheddar or parmesan.

How to serve

One of the best things about this savory strudel is that it tastes great served hot or cold.

In Germany, you can find this dish often as a vegetarian option (without the ham in this recipe) on restaurant menus.

It is often served with a side salad and a dip. The dip varies, but I would recommend this German Quark dip which tastes refreshing with the puff pastry.

a cut open strudel with vegetables

Storage Instructions

The strudel will keep in the fridge for up to 4 days. The best thing is, that it tastes good hot or cold.

It is also a great dish to make ahead. You can either make the filling ahead of time, or assemble the whole strudel in the morning and then bake in the evening.

Freezing Instructions

You can also freeze this dish. You can freeze it uncooked or cooked. In the freezer, it will last up to three months.

You can reheat it in the microwave, although it will be even better if you reheat it in the oven, as it will crisp up again.

If you cook an uncooked Strudel, you can place it frozen in the oven and add 20 min to the baking time.

More Recipes with Puff Pastry

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two slices of vegetable strudel.

Savory Vegetable Strudel with Puff Pastry

Marita

A delicious simple vegetable strudel made with broccoli, zucchini, and carrots.

Prep Time 20 mins

Cook Time 30 mins

Course Main Course

Cuisine German

Ingredients

  • 1 zucchini / courgette about 200 g / 7 oz
  • 2 onions about 150 / 5 oz
  • 2 cloves garlic
  • 2 carrots about 200 g / 7 oz
  • 1 Broccoli florets about 200 g / 7 oz
  • 1 egg large
  • 6 cooked ham slices 100g/ 3.5 oz
  • 1 egg
  • 2 respond creme fraiche or use sour cream instead
  • 1 respond olive oil
  • 1 ready rolled packet for puff pastry

Instructions

  • Peel and finely chopped the onions and garlic.

  • Peel and slice the carrots. Cut the broccoli into florets and chop the zucchini / courgetts into small slices.

  • Heat the oil in a saucepan and fry the onions until translucent. Add the garlic and fry for another minuite.

  • Then add the carrots, and Broccoli and let it steam for about 5 minutes with the lid closed. At the end add the zucchini/courgette and steam for a further 3 minutes. The vegetable should not be cooked soft, but still have bite to them, as they will continue cooking in the oven.

  • Remove the vegetables from the heat and leave it to cool down to room temperature.

  • In the meantime preheat your oven to 200 degrees top to bottom heat.

  • Roll out your puff pastry. ( careful it is easier when the pastry does not come fresh from the fridge).

  • Seperate the egg. Pour the egg white into the cooled vegetable mass. Add the creme fraiche and season with salt and pepper.

  • Arrange the ham slices on the puff pastry. Add the filling and shape to a little hill. with a pastry brush add a little egg yolk to the corners to help secure the ends.

  • Fold the dough over the vegetable mass and secure the ends tightly.

  • Now, lift up the strudel with the baking parchment and turn it upside down on a prepared baking tray lined in baking parchment. The seams should be at the bottom. Prick the top pastry dough with a fork, to ensure it will cook evenly.

  • Lastly brush the puff pastry with egg yolk and then place in the oven.

  • Bake for about 30 minutes.

  • Serve warm or cold. Taste delicious when served with a quark dip and a green salad on the side.

Keyword savoury strudel, vegetable strudel

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