Asian Vegetable Strudel

Strudels are not just for desserts. This Asian vegetable strudel is flaky and stuffed with a wonderful Asian flare.

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  • Makes: 24 servings
  • Prep: 45 mins
  • Cool: 10 mins
  • Bake: 15 mins 400°F

Asian Vegetable Strudel

Directions

  1. For filling, in a bowl stir together the first five ingredients (through pepper). In a large skillet heat the 1 Tbsp. butter over medium-high heat. Add ginger; cook and stir 15 seconds. Add mushrooms, carrots, and green onions. Cook and stir 2 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until thickened and bubbly. Add cabbage; cook and stir 1 to 2 minutes or until cabbage is wilted. Remove from heat.
  2. Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Unfold phyllo dough; place one sheet of phyllo on a clean work surface. (As you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Lightly brush phyllo with some of the 2/3 cup melted butter. Top with another sheet of phyllo; brush with more melted butter and sprinkle with about 2 Tbsp. of the peanuts. Repeat with four more sheets of phyllo to make a stack of six phyllo sheets, brushing each sheet with melted butter and sprinkling every other sheet with about 2 Tbsp. peanuts.
  3. Spread half of the filling (about 1 cup) over the phyllo stack, leaving a 1 1/2-inch border around the edges. Fold in short sides of phyllo. Starting with a long side, roll up phyllo to enclose filling. Place phyllo roll, seam side down, in the prepared baking pan. Brush top of phyllo roll with more melted butter. Diagonally score top, making the cuts 1 inch apart and about 1/4 inch deep. If desired, sprinkle lightly with sesame seeds. Repeat with the remaining phyllo, remaining melted butter, and remaining peanuts and, if desired, sesame seeds to make another roll.
  4. Bake 15 to 18 minutes or until golden brown. Cool on a wire rack 10 minutes. Use a serrated knife to slice strudel.

From the Test Kitchen

Make It Vegan

Substitute olive oil for the butter when making the filling and brushing the phyllo sheets.

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Nutrition Facts (Asian Vegetable Strudel)

  • Per serving:
  • 97 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 15 mg chol. ,
  • 145 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 2 g pro.
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