Vegetable Strudel Recipe

Vegetable Strudel picture

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Broccoli flowerets3 Cup (48 tbs)
 Cauliflower flowerets3 Cup (48 tbs)
 Olive oil1 Teaspoon
 Onion1 , finely chopped
 Cornflour1 Tablespoon
 Skim milk1 Cup (16 tbs)
 Ground nutmeg1 Pinch
 Low fat mozzarella cheese2 Ounce, grated (60 Grams)
 Filo pastry sheets8
 Olive oil2 Tablespoon

Nutrition Facts

Serving size

Calories 214 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 5.1 mg

Sodium 178.4 mg7.4%

Total Carbohydrates 31 g10.2%

Dietary Fiber 2.3 g9.1%

Sugars 4.2 g

Protein 8 g15.7%

Vitamin A 16.8% Vitamin C 73%

Calcium 11.6% Iron 2.8%

*Based on a 2000 Calorie diet

Directions

1. Steam or microwave broccoli and cauliflower until just tender, drain.
2. Heat oil in a saucepan, cook onion for 5 minutes. Add combined cornflour, milk and nutmeg. Cook until sauce boils and thickens. Remove from heat, stir in mozzarella cheese. Add cooked broccoli and cauliflower (a), mix well.
3. Layer filo pastry sheets on top of each other. Brush lightly with extra oil between each sheet (b).
4. Place filling down the long edge of pastry, leaving a 5 cm/2 in border on sides and front. Fold sides in and roll up (c).
5. Brush strudel with oil. Place onto oiled oven tray. Bake in moderately hot oven for 30 minutes.
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