Phyllo dough is a fairly new discovery for me. Other than for a couple of specific recipes it’s not something I think of in my day to day cooking. But that is going to change because every time I use it I love it even more. Crispy, crunchy, flaky, versatile. It’s everything I love about pastry without all the evils of pastry.
I came across a recipe on the “Proud Italian Cook” blog not too long ago for roasted vegetable strudel. I didn’t do mine exactly the same but I thank that lovely lady for the inspiration because this turned out fantastic! I can’t wait to experiment more with different variations, since I think you could use just about any combo of roasted veggies and cheese in this. This first time I kept it pretty basic. Delicious. Feel free to mix and match your favorite veggies in your own version.
Roasted Vegetable Strudel
12 sheets of phyllo dough
1 cup parmesan cheese
1 zucchini, diced
1 yellow summer squash, diced
1/2 cup sliced carrots
1 cup sliced mushrooms
3 cloves garlic, sliced
1/2 cup grape tomatoes, halved
Olive oil for drizzling
Salt & pepper
Spread veggies out on a cookie sheet, sprinkle with salt & pepper and drizzle with olive oil. Roast at 400˚ for about 20 minutes, until tender. I added the tomatoes about halfway through since they don’t need to cook as long. Remove from oven.
On a clean, dry work surface, lay out your first sheet of phyllo dough. Keep the rest of the sheets covered so they don’t dry out. For each roll I used 6 sheets. On the first sheet, spray with cooking spray and sprinkle with a cheese (I used about 1-2 tsp for each layer). Lay out another sheet on top and repeat until you have 6 sheets.
Spread half of the roasted veggies over the surface, leaving about an inch all around.
Roll up carefully.
Repeat with the other 6 sheets of dough and the rest of the veggies so you have 2 rolls. Crimp the ends so things don’t fall out. Sprinkle rolls with the remaining parmesan. Drizzle with olive oil.
Bake at 400˚ for about 20 minutes, until golden brown and crunchy. Let cool for a minute or two and slice with a serrated knife. Serves 4.