Mini Vegetable strudel is a perfect for an appetizer, snack or for a light meal. This recipe uses a mixture red onion, baby spinach leaves and peas accented with Emmentaler cheese. These are also perfect to make for or bring to a Memorial Day party.
The recipe has three steps. First, make and chill the dough, Second, sauté the vegetables in butter and third assemble the strudels. For party throwers or busy moms, the first and second steps can be done a day ahead.
You can also make the strudels a week ahead and throw them in the freezer after they are completely cooled. Skip the egg wash before you freeze them. Defrost the strudels the day you want to serve them. Brush them with the egg wash and heat them up in the oven at 350 degrees for 5 minutes or until they are warm to the touch and serve.
The filling is easily switched up for any palate. Ham or bacon can be added for meat lovers and many other vegetable and cheese variations combinations can be substituted with your favorites.
Fresh and frozen vegetables work equally well in this recipe. This is a great make-ahead dish. The strudel can easily be reheated in the oven.
Chill Time: 30 minutes
Cook Time: 25 minutes
Yield: 16 pieces
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 2 large eggs
- 1 small red onion
- 2 ounces Emmental (or any hard) cheese, grated
- 2 tablespoons unsalted butter
- 1/3 cup cooked baby spinach leaves, finely chopped
- 1/3 cup miniature peas
- Salt and freshly ground pepper to taste
- 1 large egg, separated
Make the dough:
- Place the flour, salt, unsalted butter and two eggs in a mixer and use the dough hook attachment to mix into a smooth, shiny, dough.
- Wrap the dough in plastic cling film and place in the refrigerator for 30 minutes.
For the filling:
- Cut the red onion into small fine pieces.
- Melt the 2 tablespoons of unsalted butter in a small frying pan over medium heat.
- Sautée the onions until they are soft.
- Add the baby spinach and sautée briefly.
- Lower the heat, cover and cook about 10 minutes.
- Add the peas and cook everything
- until the liquid evaporates. Mix and season with salt and freshly ground pepper to taste.
- Let the mixture cool before using.
Assemble the strudel:
- Remove the strudel dough from the refrigerator. Let the dough sit 10 minutes on the counter and then knead a few turns on a lightly floured surface once more to make it pliable.
- Roll the dough out into a large rectangle.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cut out 16 triangles about 5 inches each in width.
- Brush the dough triangles with egg white.
- Place a small amount of the vegetable filling on the center of the dough triangle.
- Sprinkle a bit of grated Emmental on top. Fold the triangle over, then pinch the dough on all sides with your fingers to seal.
- Lay the filled dough triangles on the prepared baking sheet. Brush the filled triangles with egg yolk.
- Bake for 25 minutes until golden brown on top.
- Remove from oven and transfer to a wire rack to cool.
- Let the mini strudel stand 10 minutes before transferring to a baking sheet. serve warm.
More appetizer recipes to try:
|Bratwurst Filled Mustard Knoedel|
|Everything Fried Pickles with Horseradish Sauce|
|Red, White & Blue Hummus|
|Cream Cheese Stuffed Tomato Tulips|