Vegetable and Goat Cheese Strudel

Stefanie Paganini 6 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 2 tablespoons extra virgin olive oil
  • ¼ cup thinly sliced shallots
  • 2 garlic cloves, minced
  • ½ cup mushrooms, chopped
  • ½ cup red and/or yellow peppers, chopped
  • ¼ cup carrots, chopped
  • ¼ cup dry white wine
  • 1 tablespoon finely chopped fresh thyme
  • 4 fresh phyllo pastry sheets frozen or thawed
  • ½ cup crumbled soft fresh goat cheese

Ingredients for strudel assembly:

  • ½lb. unsalted butter, melted
  • ¾ cup plain bread crumbs
  • 2 tablespoons Herbes de Provence
  • ¼ cup Parmesan cheese
  • Parchment paper



  • In a medium sauté pan, heat olive oil. Add shallots and carrots to oil and sauté.
  • Add garlic and peppers and sauté. Add mushrooms and white wine.
  • Sauté mixture until wine is evaporated. Add thyme.
  • Set mixture aside to cool slightly.

strudel assembly:

  • Preheat oven to 400°F.
  • In a small mixing bowl combine bread crumbs, herbs and parmesan cheese.
  • Prepare “Mise en place”* melt butter, bread crumbs mix, and parchment paper.
  • Spread one sheet of phyllo dough on top of a clean sheet of parchment paper, brush with butter and sprinkle bread crumb mix on top.
  • Top first sheet with a second sheet of phyllo and repeat above step so you will have for complete layers.
  • Place ½ cup of mixture onto one edge of the phyllo roll, leaving a ½ inch space from the edge. Add goat cheese.
  • Roll up jelly roll style, place on a parchment lined cookie sheet.
  • With a serrated knife, cut into slices and brush the whole strudel with melted butter.
  • Bake in preheated 400°F oven for 20 minutes or until golden brown.

*(have everything ready to use)