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 ...

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 ...

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 ...

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 ...

Ingredients for strudel dough: 2 1/2 cups all-purpose flour1/4 tsp. salt1 egg2 tbsp. vegetable oil6 oz. water (warm)1 tbsp. vegetable oil Ingredients for strudel filling: 8 Granny Smith apples ...

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 ...