Jun 2nd, 2009
Roasted Vegetable Strüdel
Phyllo is an ingredient that can be a pain to work with, but it can result in wonderfully savory dishes. Such is the case with the Roasted Vegetable Strüdel – this recipe takes a bit of patience and concentration, but the meal(s) it makes are definitely worth it.
A strüdel is basically a burrito made with phyllo instead of tortillas, and as such it is very amenable to additions and substitutions. We kept most of the recipe intact, including the pine nuts between layers of phyllo (which gave the final product a wonderful texture), but we left out the bocconcini cheese and the Japanese eggplant that the recipe calls for. We added in a few ingredients from another strüdel recipe we found, including some tofu for protein and some dill for a little extra kick.
This strüdel takes a fair amount of work, as there are a lot of veggies to be chopped, and the assembly of the strüdel can be quite time sensitive (phyllo dries out very quickly, becoming practically useless if proper measures aren’t taken). If you have the patience, though, you will be well rewarded – these rolls are hearty, healthy, and like all Rebar recipes, huge. They can also keep (pre-baking) in the fridge overnight, so if you’re okay with strüdel two days in a row (and I know that I was) consider making an extra one.
