Happy veggie Thursday!
Michael had a late meeting at work today and I came home early…so what else was a better idea than cooking something fun and relatively quick for dinner and adding on a dessert session after that?!
Here we go: Veggie Strudel for 2
you will need a wan-tan style of dough for this one. Over here in Europe you get real strudel dough at the store but I think for those of you living overseas wan-tan is a great option.
If your wan-tan dough isn’t that large you can also do little individual mini strudels. That would also be super cute.
Ok, here come the ingredients:
1 yellow bell pepper, diced/ sliced
10 little cocktail tomatoes, halves
1 leek, sliced
1 tbl spoon olive oil for braising the veggies
1 tsp olive oil for the dough
Sauce hollandaise (low fat convenience product)
Prep your veggies and dice/slice everything up. You can also add different kinds of veggies like aspargus, broccoli,…
Braise the veggies in a pan using 1 tbl spoon of olive oil.
In the meantime preheat your oven to 375°F tp 400°F.
Spread a kitchen towel on your working space and lay out your wan-tan dough. You should use to layers of dough if the dough is really thin. If you want a bigger strudel, like I did, overlap the layers. You can also glue them together using some water. Use a brush and brush the surface of the dough with olive oil.
Now put the veggies on the front part of your dough sheet. Drizzle some aged balsamic vinegar over the veggies. Then wrap up the sides and use the towel to roll the strudel. (just check out my pics)
Transfer the strudel on a cakepan and bake it at 375°F for about 20-25 min.
In the meantime you can warm up your Sauce hollandaise. You can also make your own Sauce hollandaise but it takes some time and you will have a real calorie bomb.
Our dessert from tonight is featured here.