Roasted Vegetable Strudel with Apple and Chestnuts

Years ago my cooking club had the task of making up a German menu for our meeting. My friend Holli and I put our heads together and made up this recipe. I’ve remembered it all of these years. I hope this is rendition is close to that crispy, tender and fragrant with quintessential fall dish we created. This version is enhanced with premium olive oil and a surprise addition of steamed chestnuts, apples and shallots.

This would make an excellent appetizer or side dish on the Thanksgiving table next to the cranberry sauce.

Roasted Vegetable Strudel with Apple and Chestnuts

2 shallots sliced

1 lb. Melissa’s small Dutch Yellow potatoes sliced

1  Delicata squash (or any other winter squash)

1 sweet potato sliced

1 apple diced

1 leek sliced

1 package Melissa’s steamed chestnuts

1 Tbsp. fresh thyme leaves

1 tsp. ground sage (or chopped fresh sage leaves chopped)

*1/2 c. shredded gruyere (or cheese of your choice) Optional, good without cheese too.

1 egg (beaten for egg wash)

1/2 c. extra virgin olive oil

1 package frozen puff pastry (2 sheets)

Thaw puff pastry according to the directions. (takes about 40 min.)

Pre-heat oven to 400 degrees. Toss all ingredients, except egg and cheese in a bowl with 1/2 c. olive oil. Heat a large oven safe skillet to medium high heat and cook for 5 minutes on the stove top until they start to get a little color.  Put the skillet into the preheated oven until vegetables are tender about 20-25 min.  Remove from oven and let the mixture cool to room temp.

Unfold the pastry sheet on a lightly floured surface.  Roll the sheet into a rectangle. Brush the entire sheet with beaten egg. If you are adding cheese, sprinkle it on the dough at this point. Spoon on 1/2 of the cooled vegetable mixture. Roll into a log shape tucking in the ends. The egg wash will act like glue, tuck under and place seem side down. Brush with top of roll with egg wash. Make slits with a knife.  (Makes 2 strudels)

Place in oven for 25 minutes or until golden brown. Serve warm or at room temperature.

Thank you Carlos de la Cruz Olive oil and Melissa’s Produce for the ingredients that inspired this recipe.