Vegetable Strudel

    2 hours 10 min

    This is a simple vegetarian pie packed with mushrooms, peas, carrots and cabbage. I usually serve this with a pepper cream sauce. You can of course also use other vegetables, or leftovers from the previous day. The pastry is fantastically easy to make.

    12 people made this

    Serves: 4 

    • For the pastry
    • 200g quark, Greek yoghurt or creme fraiche
    • 200g plain flour
    • 200g butter
    • salt
    • paprika
    • For the filling
    • oil or butter
    • 100g onions, finely diced
    • 250g mushrooms, cut into thin slices
    • 250g cabbage, shredded
    • 250g carrots, grated
    • 100g peas
    • black pepper
    • basil
    • 1 egg white
    • 1 egg yolk
    • 100g grated cheese

    Prep:20min  ›  Cook:50min  ›  Extra time:1hr resting  ›  Ready in:2hr10min 

    1. Mix quark, flour, butter, salt and paprika and knead into a dough. Place in the refrigerator for an hour to cool.
    2. For the filling: Heat a bit of oil or butter in a pan and fry onion in it. Add mushrooms, cabbage, carrots and peas and fry the vegetable mixture briefly. Season to taste with spices and let cool.
    3. Preheat oven to 200 C / Gas 6.
    4. Divide the pastry into two halves, roll out and brush the edges with egg white. Place half of the vegetable mixture onto each piece of pastry (don't overload them, though!) And sprinkle with cheese. Roll up to a strudel. Place the two strudels onto a baking tray and brush with egg yolk. Pierce a few times with a fork.
    5. Bake for 35-40 minutes until lightly golden brown.

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    Reviews in English (2)


    Oh! This is wonderful. A very appealing meal with an array of colour. It feeds the eye way before you get to taste it.  -  21 Oct 2014


    Tasty vegetarian meal but too much filling, so had to cook it and serve it on the side  -  01 Apr 2013