Vegetarian Tre Stelle® Mozzarella Strudel
Strudel is not for dessert anymore! A perfect accompaniment to a light summer brunch or lunch – catered to the vegetarian and loved by everyone!
Prep Time:20 minutes Ready In:
30 minutes or less Serves:
Serves 4
Ingredients:
1 tbsp | 25 mL olive oil 1/2 red pepper, thinly sliced 2 tsp | 10 mL chopped garlic 1 cup thinly sliced red onion 1 green zucchini, julienne strips 1 cup | 250 mL thinly sliced fennel 6 shiitake mushrooms, sliced 10 stalks thin asparagus, stem end removed, cut in 2-inch pieces 1 1/2 cups | 375 mL Tre Stelle® Shredded Mozzarella 2 tbsp | 25 mL chopped parsley salt and freshly ground pepper 1/2 package frozen puff pastry, defrosted 1 egg, beaten with a pinch of salt Spiced Pesto Vinaigrette: 1/4 cup | 50 mL pesto 1 tbsp | 15 mL lemon juice 1/2 tsp | 2 mL hot pepper sauce 2 tbsp | 25 mL olive oil
Instructions:
Heat olive oil in large skillet or wok on medium-high heat. Add in onions, fennel, asparagus and peppers and sauté for 3 minutes or until slightly softened. Add garlic, zucchini and mushrooms and sauté for 2 minutes or until crisp-tender. Remove from heat and cool. Stir in Mozzarella and parsley. Season with salt,and pepper. Roll out pastry to a 10-x 14-inch (25 cm x 35cm) rectangle. Pile vegetables along upper third of pastry lengthwise leaving 1-inch (2.5 cm) wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling, brush folded edge with egg then roll into cylinder. Place seam-side down on cookie sheet and slash 4 times on the diagonal. Brush top with egg. Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper. Cut strudel in slices and drizzle over sauce or around the plate.
