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Floret Cheese Strudel


  • 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 all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons grated Parmesan cheese
  • 1 package (17-1/4 ounces) frozen puff pastry, thawed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • 1. 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.
  • 2. 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.
  • 3. Melt remaining butter. Place one sheet of puff pastry on a piece of waxed paper; brush with butter. Spoon half of the vegetable mixture 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.
  • 4. Bake at 400° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Slice with a serrated knife.

Nutrition Facts

1 slice: 327 calories, 21g fat (9g saturated fat), 31mg cholesterol, 293mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 8g protein.


Average Rating:
  • PrplMonky5
    Jan 17, 2018

    This was pretty yummy but my husband and I agreed that it was a bit bland. I used my steamer for the cauliflower and broccoli beforehand. I also made only 1 strudel. I had some trouble getting the seam to close, but used a bit of water and that helped a little. The main issue here was the flour/milk "sauce"... it desperately needed some seasoning. Next time I'm definitely adding in at least some salt and pepper. I think with that added in, that could make this a 5-star meal.

  • wrenjen523
    Dec 31, 1969

    Very good, and perfect. I think I got more flavor from using buttermilk instead of real milk, and only having parmesan and cheddar, rather than mozzarella cheese. but perfect. Didn't really think it needed extra seasoning.

  • babycakes24
    Nov 30, 2011

    Love this's such a cool way to serve vegetables! It was a bit bland so i added salt, pepper, onion powder and nature's seasoning and some more cheddar cheese. Beautiful!

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