Vegetable Strudel

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This is a very impressive dish to serve, with a delicate flavor that is nicely set off by the Shallot and Mustard Sauce (recipe in collection). Use your favorite combination of vegetables and chop them if you wish. Stir yogurt cheese into the vegetables before wrapping to create a creamy rich filling.

This could also be formed into individual portions by starting with 2 sheets of phyllo folded in half to form 4 smaller sheets. The end result will give you more crispy phyllo per portion.

When using phyllo, work quickly to prevent it from drying out, for the dough will become brittle and impossible to work with. Keep the phyllo covered with a lightly dampened towel or piece of plastic wrap as you work.

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  • 4

Ingredients

  • 1 large artichoke heart, julienned (heart of a 1-pound artichoke)
  • 1/2 cup julienned and blanched carrot
  • 1 cup julienned and blanched leek (white part only)
  • 1/2 cup 2-inch-length sliced green beans, blanched
  • 1/2 cup julienned and blanched fennel bulb
  • 1/2 cup julienned and blanched celery
  • 1/2 cup julienned and blanched mushrooms
  • 1/2 cup peeled, seeded, and julienned apple
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh tarragon
  • Freshly ground black pepper
  • Salt
  • 4 sheets fat-free, oil-free phyllo dough
  • 1 egg white
  • 1/2 tsp poppy seeds
  • Parchment paper
  • Shallot and Mustard Sauce (recipe in collection)

Preparation

Step 1

Preheat the oven to 425 F.

In a large bowl, combine the artichoke, carrot, leek, green beans, fennel, celery, mushrooms, and apple. Add the parsley, basil, and tarragon. Season to taste with the pepper and salt. Toss well to distribute the herbs and seasonings.

Place the phyllo sheets on a clean dry 15-by-19-inch piece of parchment paper. Quickly spread the vegetable mixture over the center of the sheet, leaving a 2-inch border on each side.

Brush the borders of the phyllo with the egg white and roll the phyllo into a cylinder starting at one of the 18-inch sides. Brush the underside of the 2 ends with egg white and fold the ends under the cylinder to seal. Brush the top of the cylinder with egg white and sprinkle the poppy seeds over it.

Using parchment paper to help lift it, carefully transfer the finished cylinder to a baking sheet. Bake for 20 minutes, or until golden brown. Slice into pieces and serve warm with Shallot and Mustard Sauce.

Nutrition Information:
Per (3/4 cup) serving
153 calories
1.4 g fat
.1 mg cholesterol
385.2 mg sodium without added salt

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