This fall vegetable strudel is a simple and satisfying dish that can be made in less than an hour, with minimal prep work and ingredients. All you need is some frozen puff pastry, bacon, onion, cheese, and of course, the star ingredients: brussel sprouts and butternut squash. Just sauté the veggies, then layer them with the bacon, onion, and cheese on the puff pastry, and fold it into a strudel shape. After baking, you'll have a crispy and cheesy strudel that's bursting with flavor and texture. It's a great way to enjoy the fall and winter bounty, and impress your family and friends with your baking skills.
Creating the braid
Creating the braided effect on this strudel may look complicated, but it’s really not. Begin by rolling your pastry out on a lightly floured surface. Then, cut diagonal strips about 1 in thick on each side of the pastry, leaving the middle 1/3 of the pastry intact and creating 2 small flaps on each end. Place filling in center 1/3 of the pastry, then fold each of the end flaps up over the filling. Begin folding the strips over the filing, alternating sides, to create a braid.
Of course, if you don’t want to do the braid, you can always just cut the dough in half, put the filling on the bottom half, lay the other half on top, and crimp the edges on the dough with a fork.
Storing & Reheating Leftovers
This vegetable strudel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake it in a 375°F oven for 10 to 15 minutes, until warm and crisp.
Freezing & Cooking Extra Strudels
These strudels freeze beautifully. Since store-bought puff pastry comes with 2 sheets per pack, I always make 2 at a time and freeze the second one for later.
To freeze, prepare it up until the point of baking it. Flash freeze on a parchment lined baking sheet for a few hours until frozen all the way through. Wrap it tightly in plastic wrap, then seal in a freezer bag.
To bake, preheat the oven to 400° F and bake the frozen (no need to defrost here) strudel on a baking sheet for 30 – 40 minutes until golden brown and heated all the way through.
Savory Fall Vegetable Strudel
- 2 slices of bacon, chopped
- Salt and pepper to taste
- 2 cloves garlic
- 1 shallot
- 1 cup butternut squash, cut into ½ in cubes
- 1 cups brussel sprouts, quartered
- 1 tsp dried thyme
- 1 sheet of frozen puff pastry, thawed
- 5 oz shredded gruyere cheese
- 1 egg, beaten
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large skillet over medium-high heat, cook bacon until crispy, stirring occasionally.
- Using a slotted spoon, transfer the bacon to a bowl, being sure to drain off as much fat as possible, and set aside.
- In the same skillet, add garlic and shallot and cook for 1 minutes. Then add squash, brussel sprouts, and thyme and cook for another 10 - 12 minutes, stirring occasionally, until tender. Season with salt and pepper to taste.
- Transfer the squash-brussel sprout mixture to the bowl with the bacon and stir to combine. Allow to cool slightly before mixing in the grated cheese.
- On a lightly floured surface, roll out the puff pastry. Cut diagonal strips about 1 in thick on each side of the pastry, leaving the middle 1/3 of the pastry intact and creating 2 small flaps on each end. Place filling in center 1/3 of the pastry, then fold each of the end flaps up over the filling. Begin folding the strips over the filing, alternating sides, to create a braid.
- Brush the pastry with the beaten egg. Bake for 25 to 30 minutes, until golden and puffed.
