I wrapped roasted sweet potato, apple, peppers, onion, spinach, and tangy goat cheese in flaky puff pastry as a new entry in my Vegetarian Puff Pastry Recipes that invites a closer look.
I stumbled on this Vegetable Strudel when I wanted something that felt sophisticated but didn’t take forever. I wrap sweet potato and tangy goat cheese in flaky puff pastry and bake till golden, and somehow it looks like I tried harder than I did.
It’s great as a main or a side, and every time I bring it people ask for the recipe even before it cools. Each slice gives crisp pastry and a soft savory center, sometimes the pastry cracks, messy but delicious, and that little imperfection makes it more fun.
If you like clever veg dishes check Savory Strudel Recipes for ideas.
Why I Like this Recipe
– I love how it hits that sweet and savory spot, and the mix of textures keeps every bite interesting.
– I like that it looks fancy, I can impress people even when I barely tried.
– I like that leftovers are actually good the next day, so I get lunch out of it without extra work.
– I like the warm, cozy smell that fills the kitchen, it just makes the whole place feel homey.
Ingredients
- sweet potato: Starchy, gives fiber and carbs, adds natural sweetness and creamy bite when roasted.
- apple: Bright tartness, a little sugar, provides moisture and contrast to savory filling.
- spinach: Leafy greens, high in iron and vitamins, wilts down for fresh, earthy lift.
- goat cheese: Tangy, creamy, adds protein and richness, helps balance sweet and acidic notes.
- puff pastry: Flaky, buttery layers, mostly carbs and fat, makes the whole thing indulgent.
- onion: Sweet when caramelized, adds depth and savory backbone, minimal calories.
- garlic: Pungent, small amount boosts savory flavor, gives aromatic lift, no big calories.
- thyme: Herbal, earthy, tiny fresh bite that ties savory and sweet together.
Ingredient Quantities
- 1 sheet puff pastry (9 x 12 inches), thawed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 medium apple (Granny Smith or Gala), cored and thinly sliced
- 4 cups fresh spinach, roughly chopped
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plain breadcrumbs or panko (optional)
- 1 large egg beaten with 1 tablespoon water (for egg wash)
How to Make this
1. Preheat oven to 400°F and line a baking sheet with parchment; let the puff pastry thaw on the counter while you cook the filling so it stays cold but pliable.
2. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt and a little pepper, spread on the sheet and roast 15-20 minutes until fork tender, stirring once; you can microwave them 4-5 minutes if you want to save time.
3. Meanwhile heat 1 tablespoon olive oil and the tablespoon of butter in a skillet over medium heat, add the sliced onion and red pepper, cook 6-8 minutes until softened, then add the minced garlic and thyme and cook 30 seconds until fragrant.
4. Add the roasted sweet potato, sliced apple, chopped spinach, lemon juice, honey or maple syrup if using, the remaining salt and pepper, and cook 2-3 minutes to wilt the spinach and marry flavors; taste and adjust seasoning, then remove from heat and let cool 5-10 minutes so it doesn’t soggy the pastry.
5. Stir in the crumbled goat cheese and the breadcrumbs or panko if using; the crumbs soak up extra moisture and keep the bottom crisp.
6. On a lightly floured surface or parchment, roll the puff pastry into a roughly 9 x 12 inch rectangle if needed, then transfer to the prepared baking sheet; place the filling in a log down the center leaving a 1 inch border on all sides.
7. Brush the exposed pastry edges with a little water, fold the long sides over the filling to overlap and seal, then tuck the ends under to enclose; flip seam side down and gently press to flatten into a neat log.
8. Beat the egg with 1 tablespoon water and brush the whole strudel with the egg wash, then cut 3-5 shallow slits on top to vent steam and sprinkle a few extra crumbs or goat cheese if you like.
9. Bake 25-30 minutes until deeply golden and puffed, rotate the pan once for even browning; let rest 10 minutes before slicing so the filling firms up a bit.
Equipment Needed
1. Baking sheet and parchment paper
2. Large skillet (nonstick or cast iron)
3. Mixing bowls — one big for the filling and one small for the egg wash
4. Cutting board and a sharp chef’s knife, you’ll need them
5. Wooden spoon or heatproof spatula
6. Rolling pin or an empty wine bottle and a lightly floured surface
7. Pastry brush and a small bowl for brushing the egg wash
8. Measuring cups and spoons (tablespoon for the oil)
9. Oven mitts and a cooling rack to let the strudel rest
FAQ
Vegetable Strudel Recipe Substitutions and Variations
- Puff pastry: use phyllo sheets brushed with melted butter between a few layers for lots of flake, or a rolled pie crust if you want a sturdier, less flaky strudel; crescent roll dough works too for a quicker option.
- Sweet potato: swap in butternut squash or pumpkin cut to same size for similar sweetness, or use Yukon Gold potatoes if you want a more savory, creamy bite.
- Goat cheese: feta is a great tangy stand in, ricotta mixed with a little lemon gives a milder creamy filling, and cream cheese works in a pinch.
- Fresh spinach: use chopped kale or Swiss chard (saute first to soften and drain excess liquid), or frozen spinach thawed and well squeezed dry.
Pro Tips
– Cut the sweet potato into uniform cubes and pat them dry before roasting so they caramelize instead of steaming. Smaller, even pieces cook faster and give better texture.
– Cool the filling completely before you assemble, and stir in a few tablespoons of breadcrumbs or panko to soak up extra moisture; this keeps the pastry bottom crisp. You can also par-bake the pastry sheet 5 to 7 minutes for an extra-crisp base.
– Reserve a little goat cheese to crumble on top after baking instead of folding all of it into the filling. Fresh crumbles on the finished strudel add a nice tang and texture without making the interior too wet.
– If you want to prep ahead, assemble the strudel, wrap tightly, and freeze it raw for up to a month. Bake straight from frozen, adding about 5 to 10 minutes to the bake time and tenting with foil if it browns too fast.
Vegetable Strudel Recipe
My favorite Vegetable Strudel Recipe
Equipment Needed:
1. Baking sheet and parchment paper
2. Large skillet (nonstick or cast iron)
3. Mixing bowls — one big for the filling and one small for the egg wash
4. Cutting board and a sharp chef’s knife, you’ll need them
5. Wooden spoon or heatproof spatula
6. Rolling pin or an empty wine bottle and a lightly floured surface
7. Pastry brush and a small bowl for brushing the egg wash
8. Measuring cups and spoons (tablespoon for the oil)
9. Oven mitts and a cooling rack to let the strudel rest
Ingredients:
- 1 sheet puff pastry (9 x 12 inches), thawed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 medium apple (Granny Smith or Gala), cored and thinly sliced
- 4 cups fresh spinach, roughly chopped
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons plain breadcrumbs or panko (optional)
- 1 large egg beaten with 1 tablespoon water (for egg wash)
Instructions:
1. Preheat oven to 400°F and line a baking sheet with parchment; let the puff pastry thaw on the counter while you cook the filling so it stays cold but pliable.
2. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/4 teaspoon salt and a little pepper, spread on the sheet and roast 15-20 minutes until fork tender, stirring once; you can microwave them 4-5 minutes if you want to save time.
3. Meanwhile heat 1 tablespoon olive oil and the tablespoon of butter in a skillet over medium heat, add the sliced onion and red pepper, cook 6-8 minutes until softened, then add the minced garlic and thyme and cook 30 seconds until fragrant.
4. Add the roasted sweet potato, sliced apple, chopped spinach, lemon juice, honey or maple syrup if using, the remaining salt and pepper, and cook 2-3 minutes to wilt the spinach and marry flavors; taste and adjust seasoning, then remove from heat and let cool 5-10 minutes so it doesn’t soggy the pastry.
5. Stir in the crumbled goat cheese and the breadcrumbs or panko if using; the crumbs soak up extra moisture and keep the bottom crisp.
6. On a lightly floured surface or parchment, roll the puff pastry into a roughly 9 x 12 inch rectangle if needed, then transfer to the prepared baking sheet; place the filling in a log down the center leaving a 1 inch border on all sides.
7. Brush the exposed pastry edges with a little water, fold the long sides over the filling to overlap and seal, then tuck the ends under to enclose; flip seam side down and gently press to flatten into a neat log.
8. Beat the egg with 1 tablespoon water and brush the whole strudel with the egg wash, then cut 3-5 shallow slits on top to vent steam and sprinkle a few extra crumbs or goat cheese if you like.
9. Bake 25-30 minutes until deeply golden and puffed, rotate the pan once for even browning; let rest 10 minutes before slicing so the filling firms up a bit.
