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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Cheese Strudel Recipe

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This recipe for Vegetable Cheese Strudel is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ½ cups broccoli florets
3 ½ cups chopped cauliflower
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
2 tablespoons grated Parmesan cheese
1 package (17 ¼ ounces) frozen puff pastry, thawed
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Directions:
Directions:
Lightly steam vegetables until crisp tender. In a large saucepan, sauté onion and garlic in 2 tablespoons butter until tender. Stir in flour until blended, gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat. Stir in parmesan cheese, broccoli and cauliflower; set aside. Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter, spoon vegetable mixture along one side of the pastry. Sprinkle with mozzarella and cheddar cheeses.

Roll up jelly roll style, starting from the long side topped with vegetables; pinch seams and ends to seal. Brush top with melted butter. Carefully place seam down on an ungreased baking sheet. Repeat.

Bake at 400 degrees for 20 – 25 minutes or until golden brown. Let stand 5 minutes. Slice with a serrated knife.

(Can use asparagus, squash, and zucchini also)

 

 

 

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