Vegetarian Vegetable Strudel

5 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 230 kcal


  • 1 packet Frozen puff pastry
  • 2 piece Carrot
  • 50 g Cauliflower
  • 50 g Broccoli
  • 1 piece Onion
  • 2 Poles Spring onions fresh
  • 100 g Baby spinach
  • 1 Toes Chopped garlic
  • 250 g Cream cheese
  • 75 g Natural yogurt
  • 80 g Parmesan
  • Salt
  • Pepper
  • Nutmeg
  • 2 piece Egg


  • Peel the carrots and cut into thin slices, cut the cauliflower and broccoli into florets and cook them together with the carrots in salted water, then strain them and let them cool
  • Cut the onion into cubes, cut the spring onions into rings and chop the baby spinach and put everything in a bowl, add the pre-cooked vegetables with the cream cheese, yogurt and grated Parmesan, mix salt, pepper and nutmeg, depending on your taste to taste. Whisk eggs
  • Preheat the oven to 180 degrees, roll out the puff pastry and cut into approx. 20cm large plates, distribute the vegetable mixture on the dough sheets and brush the edge with egg, fold together and brush again with egg
  • Bake the dumplings in the oven at 180 degrees for about 25 minutes


Serving: 100gCalories: 230kcalCarbohydrates: 2.5gProtein: 11gFat: 19.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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