PREPARATION
Cut the vegetables into julienne strips and cook them in the pan for a few minutes with a little olive oil, trying to keep them crunchy.
Let the vegetables cool. Add the cheese chopped into fine strips, the strips of tomato, the basil and then season with salt and pepper.
Roll out the puff pastry and spread the vegetable filling out in the centre.
Brush the edges of the pastry lightly with beaten egg and fold them over to seal the strudel.
Brush the strudel with beaten egg and bake on the drip tray lined with greaseproof paper.
NOTE
If you have to combine two sheets of pastry to reach the suggested weight, overlap them a little to create a single rectangular sheet of pastry.
Select
“VEGETABLES” from the
“RECIPES” menu then the
“VEGETABLE STRUDEL” recipe and confirm.
TIPS AND VARIATIONS
• You can use, ready grilled, frozen aubergines. If you are using fresh aubergines, you can dip them in flour and fry them instead of grilling them.
