We're very lucky. Dinner was rushed the night I made this veggie strudel because I had a date with Whole Foods. I thought I had missed the opportunity to photograph my finished product, but my darling husband surprised me just this morning with a photo of the finished product. It may not be perfect, but I'm glad to at least have something considering we were so rushed.
I created this recipe in my head because I thought it would be speedy to prepare, and still (hopefully) look like I slaved all day. I want our meals to look high quality even though our 3-month-old (Can you believe it?) doesn't allow me to spend too long in the kitchen. I thought the strudel came out just as I expected, and I happily allowed Paul to clean up the few dishes.
Recipe for Vegetable Strudel
- 1 Pepperidge Farms Puff Pastry Sheet
- 1 carrot, pealed and cut un thirds
- 1/2 bell pepper
- 1/2 small onion
- 1 cup broccoli florets
- 5 slices Jarlsberg or other mild Cheese
- 1/4 cup fresh parsley
Preheat oven. Wash and peel necessary veggies. Place all ingredients in food processor. Chop thoroughly until veggies are mixed. Open puff pastry onto baking pan. (I line mine with a silicone baking sheet.) Place packed mixture on lengthwise on half puff pastry. Top with slices of cheese. Fold puff pastry over top. Press edges together with tines of a fork to seal. Bake according to package directions. Serves 2.