Roasted Vegetable Strudel

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 and Fresh Fruit

Roasted Vegetable Strudel

12 sheets of phyllo dough
Cooking spray
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.

Roasted Veggies

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.

Prepping the phyllo dough.  Just a spray and a sprinkle on each layer.

Spread half of the roasted veggies over the surface, leaving about an inch all around.

Top the phyllo with the veggies.

Roll up carefully.

Roll it up like you’re making cinnamon rolls.

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.

All dressed up and ready for the oven.

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.

Crispy, crunchy and ready to eat! Let’s slice these babies up!

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