Imagine a dish that transforms humble vegetables into a stunning culinary experience that looks like it belongs in a gourmet restaurant, but can be easily created in your own kitchen. This Roasted Vegetable Strudel with Balsamic Maple Drizzle is not just a recipe—it's an edible work of art that combines crispy, golden puff pastry with caramelized vegetables and a luxurious sweet-tangy glaze. Perfect for impressing dinner guests or treating yourself to an extraordinary meal, this recipe will elevate your cooking game and leave everyone asking, "Who taught you to cook like this?"
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: European
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups mixed vegetables (bell peppers, zucchini, onion)
- 1/2 cup feta cheese, crumbled
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and chop the mixed vegetables (bell peppers, zucchini, and onion) into uniform, bite-sized pieces to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
- While vegetables are roasting, prepare the balsamic maple drizzle by whisking together balsamic vinegar and maple syrup in a small saucepan. Simmer over low heat for 5-7 minutes until slightly thickened, then set aside.
- Remove the puff pastry from the refrigerator and unfold on a lightly floured surface. Let it sit for 5 minutes to prevent cracking.
- Once vegetables are roasted and slightly cooled, spread them evenly across the puff pastry, leaving a 1-inch border around the edges.
- Sprinkle crumbled feta cheese over the roasted vegetables.
- Carefully roll the pastry into a tight strudel, folding the edges to seal in the filling. Place seam-side down on the prepared baking sheet.
- Brush the top of the strudel with a little olive oil or beaten egg for a golden, crispy exterior.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let cool for 5-10 minutes before slicing.
- Drizzle the balsamic maple reduction over the strudel just before serving.
- Slice into 6 portions and serve warm as a main course or appetizer.
Tips
- Ensure your vegetables are cut into uniform sizes to guarantee even roasting and prevent some pieces from burning while others remain undercooked.
- Let the puff pastry sit at room temperature for a few minutes before handling to prevent cracking and make it more pliable.
- Don't overfill the strudel—leave enough room to seal the edges properly, which prevents filling from leaking during baking.
- For extra flavor, consider adding fresh herbs like thyme or rosemary to your roasted vegetables.
- If you want a more golden, glossy exterior, use an egg wash (beaten egg) instead of olive oil before baking.
- Allow the strudel to rest for a few minutes after baking to help it set and make slicing easier.
- Serve immediately after drizzling with the balsamic maple reduction to maintain the pastry's crispness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 6g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 15mg
