Rub vegetables with olive oil and sea salt mixture ... Alternate from side-to-side and tuck ends under strudel. Brush with egg wash. Bake for 20 to 30 minutes or until nicely browned.

Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature. Unfold the pastry sheet on ...

When the vegetables are cooled ... (Space them so you can slice the strudel between the leaves for 8 servings.) Brush with more egg. You can re-wrap and freeze the remaining puff pastry for ...

If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion ...

Go set the table. The strudel is equally easy. Roast any combination of vegetables - I like a mix of Delicata squash, mushrooms, shallots and celery root - then roll the vegetables in premade puff ...

I’ve never gone wrong serving a vegetable strudel as one course of a meal where everyone might be expecting a veal roast. Just about any vegetable can be rolled inside the crisp dough ...

I was intimidated the first time I sat down to eat at Moosewood. The restaurant, founded in 1973 in Ithaca, N.Y., by a collective of like-minded friends, was one of the country’s first to ...

She readied two types of strudel -- grilled vegetable with feta cheese and mushrooms with shallots and heavy cream -- both enveloped in a golden-brown puff pastry; mixed berry crisp with lavender ...

It's hard to find a spare minute to return an email or walk the dog, so freeing up time to cook dinner might seem impossible. But thanks to these recipes from Ellie Krieger, you can have dinner ...

Just about any vegetable can be rolled inside the crisp ... Carefully transfer the strudel to the prepared pan. Brush with the remaining butter. Bake until browned and crisp, about 40 to 50 ...

1/2 (17.3-ounce) package frozen Pepperidge Farm Puff Pastry Sheets (1 sheet)1 large egg1 tablespoon room-temperature water2 tablespoons vegetable oil (we used canola)1 small green bell pepper ...