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Vegetable Strudel with Saffron Sauce

The mix of vegetables in this recipe is very flexible.  Use whatever looks best when you go shopping or from the bounty of your garden.  You’ll need about 8 to 10 cups of raw diced veggies.   Makes 16



4 tablespoons extra virgin olive oil

2 cloves garlic

1 medium zucchini, finely chopped

1 medium eggplant, finely chopped

1 onion, finely chopped

1 carrot, finely chopped

1 red sweet bell pepper, finely chopped

1 stalk celery, finely chopped

Salt to taste

1/2 cup grated Parmigiano Reggiano cheese

1/2 cup grated Pecorino cheese

Salt and black pepper to taste


4 sheets prepared puff pastry

1 egg, lightly beaten

Black sesame seeds for sprinkling


3 tablespoons unsalted butter

3 tablespoons flour

1 cup milk or heavy cream

Pinch ground saffron

1/2 cup grated Parmigiano Reggiano cheese


Preheat the oven to 400°

Heat the olive oil in a large deep sauté pan and add all the vegetables and cook over high heat, stirring constantly, until they are very soft.  Add salt as the vegetables are cooking and continue to stir them so they do not stick to the pan.

Transfer the vegetables to a bowl and mix in the grated Parmigiano Reggiano and Pecorino cheeses.  Mix well; add pepper and correct seasoning for salt if necessary.

Fill a large tipless pastry bag with the mixture and compress the vegetables so there are no air pockets in the bag.  You may use a gallon freezer bag if you do not have a large pastry bag.   Set aside.

Roll out each sheet of puff pastry to 16–inch square.  Using a fork, poke holes all through the dough, about every quarter inch.  This will allow the steam to escape as the rolls are baking.  Cut each large sheet of rolled out pastry into four 4-inch squares. 

Starting at one end of the square, pipe out the vegetable mixture to within 1/2-inch of the edge.  Roll each up like a spring roll, tucking in the two side ends as you roll and place the rolls seam side down on a parchment lined baking sheet.

Brush the tops with the beaten egg and sprinkle the sesame seeds over the top.

Bake for 20 minutes or until nicely browned.

While the strudel are baking, make the sauce.  In a small saucepan, melt the butter and then whisk in the flour to make a smooth paste.  Still whisking, gradually add the milk or cream, to which the saffron has been added.  Cook over low heat, whisking constantly, until mixture is slightly reduced and thickened.  Stir in 1/2 cup Parmigiano Reggiano cheese; cover and set aside.

Spoon some of the saffron sauce onto a serving plate and top with one of the rolls.  Serve warm.

This recipe is featured on show 2913 – Something Special.


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