Friday, March 18, 2016

Rabbit Shaped Vegetable Strudels

Since I made those rabbit shaped potatoes to top caramelized carrot and fennel flammkuchen, I've been a little obsessed with making another bunny shaped recipe.

Why make a ho hum vegetable strudel when you can make a bunny shaped one?  This is a cute idea for any Easter holiday table or even for a kid's birthday party. 

The recipe is for an all vegetable version of the strudel. I used asparagus, carrots, onions and yellow pepper. You can easily substitute your favorite vegetables, add potatoes, cheese or your preference of meat for a non-vegetarian version.

The recipe makes four individual strudels. 

You will need an 8-inch rabbit shaped cake pan, cardboard cutout or chocolate mold to trace the rabbit shapes onto the rolled out puff pastry. I made my own cardboard cutout by tracing a rabbit shaped Easter decoration on a disassembled breakfast cereal box. 

Rabbit Shaped Vegetable Strudels
Prep Time: 40 minutes 
Cook Time: 30 minutes 
Yield: 4 Pieces 

  • 1 package of puff pastry (about 1 lb total)
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1+1/2 cups shredded carrots 
  • 8 baby asparagus spears
  • 1 yellow onion
  • 1 yellow pepper
  • 1 tablespoon chopped chives
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground pepper to taste
  • Defrost the puff pastry. 
  • Chop the asparagus spears into pieces. 
  • Peel the onion and chop into small pieces. 
  • Dice the yellow pepper into small pieces. 
  • Place the two tablespoons of unsalted butter in a medium sized skillet over medium heat. 
  • Add the onions and cook until almost transparent. Add the asparagus, shredded carrots
  • and yellow pepper and cook, stirring frequently until the vegetables start to soften but are still crisp about 10 minutes.
  • Mix in the chopped fresh chives and fresh thyme.
  • Season the vegetable mixture to taste with kosher salt and freshly ground black pepper. 
  • Preheat the oven to 400 degrees F.
  • Line two baking sheets with parchment paper. 
  • Roll it out the puff pastry. Place the rabbit shape on top of the puff pastry and use a sharp knife to cut around the shape to create a rabbit shaped piece of puff pastry. Do this 8 times. 
  • In a small separate bowl beat the egg with a fork or a small whisk. Use a pastry brush to coat the edges of half of the puff pastry rabbits with the egg. 
  • Divide the cooked vegetable mixture between the puff pastry shaped rabbits with the egg brushed frames. 
  • Working with one piece at a time, place the top pieces of puff pastry over the vegetables and use your fingers to carefully but firmly seal the edges together. 
  • Use the scraps of the puff pastry to roll small balls and larger balls, one each for each puff pastry rabbit. Place the smaller balls on each rabbit for eyes. Place the larger ones where the tail should be. 
  • Transfer the puff pastry rabbits to the parchment paper lined baking sheet. Brush the outside of the rabbits with the leftover egg. 
  • Place the puff pastry rabbits in the oven and bake for 20 minutes or until the puff pastry is golden brown. 
  • Remove from the oven, transfer the rabbits to a wire cooling rack and let cool for 15 minutes before serving. 

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