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Floret Cheese Strudel

 Floret Cheese Strudel
This is a unique way to serve broccoli and cauliflower, wrapped in puff pastry. It looks so pretty on the table. Without fail, I'm asked for the recipe whenever I serve it. —Bonnie Zaparinuk, Whitehorse, Yukon Territory
8-12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 3-1/2 cups broccoli florets
  • 2-1/2 cups cauliflowerets
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 2 tablespoons grated Parmesan cheese
  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large saucepan, bring 1 in. of water, broccoli and cauliflower
  • to a boil. Reduce heat; cover and simmer for 5-10 minutes or until
  • crisp-tender. Drain and set aside.
  • In a large saucepan, saute onion and garlic in 2 tablespoons butter
  • until tender. Stir in flour until blended; gradually add milk. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Remove
  • from the heat. Stir in the Parmesan cheese, broccoli and
  • cauliflower; set aside.
  • Melt remaining butter. Place one sheet of puff pastry on a piece of
  • waxed paper; brush with butter. Spoon half of the vegetable mixture

2 of 2

Floret Cheese Strudel (continued)

Directions (continued)

  • along one long side of pastry. Sprinkle with mozzarella and cheddar
  • cheeses. Roll up jelly-roll style, starting from the long side
  • topped with the vegetables; pinch seams and ends to seal. Brush top
  • with melted butter. Carefully place seam side down on an ungreased
  • baking sheet. Repeat with remaining dough and vegetable mixture.
  • Bake at 400° for 20-25 minutes or until golden brown. Let stand
  • for 5 minutes. Slice with a serrated knife. Yield: 2 strudels (4-6
  • servings each).
Nutritional Facts: 1 slice equals 327 calories, 21 g fat (9 g saturated fat), 31 mg cholesterol, 293 mg sodium, 28 g carbohydrate, 4 g fiber, 8 g protein.