Description

VEGETABLE STRUDEL

SERVES 8

PREPARATION: 40 min COOKING TIME*: 30-40 min 
RECOMMENDED EQUIPMENT: drip tray and baking tray supplied.

INGREDIENTS 
500 g of puff pastry 
1 egg 
150 g of cheese (toma or emmenthal) 
15 g of basil 
1 aubergine 
2 courgettes 
1 red pepper 
1 yellow pepper 
1 leek 
2 vine tomatoes

Cut the vegetables into julienne strips and cook them in the pan for a few minutes with a little olive oil, trying to keep them crunchy.

Let the vegetables cool. Add the cheese chopped into fine strips, the strips of tomato, the basil and then season with salt and pepper.

Roll out the puff pastry and spread the vegetable filling out in the centre.

Brush the edges of the pastry lightly with beaten egg and fold them over to seal the strudel.

Brush the strudel with beaten egg and bake on the drip tray lined with greaseproof paper.

NOTE 
If you have to combine two sheets of pastry to reach the suggested weight, overlap them a little to create a single rectangular sheet of pastry.
Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE STRUDEL” recipe and confirm.