Italian Vegetable Strudel
Baking and Desserts • Italian
Description
Italian Vegetable Strudel
Ingredients
- Green Peas 10 oz
- Green Beans 10 oz
- Fresh asparagus 300 pieces
- Artichokes 10 oz
- Carrot 5 oz
- Potato 5 oz
- Butter 5 oz
- Garlic 1 clove
- 20% Cream 4 tablespoons
- Puff Pastry 10 oz
- Egg Yolk 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°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.
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