Savory Strudel with Vegetables
- 1 stalk Leeks
- 1 red Bell pepper
- 1 yellow Bell pepper
- 2 tomatoes
- 1 large onion
- 2 garlic
- 150 grams Corn (canned)
- 4 tablespoons butter
- freshly ground peppers
- 1 scoop Mozzarella (about 125 grams, diced)
- 350 grams Phyllo dough
- Pastry flour (for working with the pastry)
- 2 tablespoons breadcrumbs
Preheat the oven to 200°C (approximately 400°F).
Rinse, pat dry and peel all the vegetables. Slice the leek into thin rings. Halve the bell peppers, remove seeds and ribs and dice into small cubes. Halve the tomato, remove seeds and core and finely dice. Peel and finely chop the onion and garlic. Thoroughly drain the corn.
In a large skillet, melt 2 tablespoons butter and saute the onion and garlic until translucent. Add the remaining vegetables (except the tomatoes) and lightly sauté. Remove from heat and season with salt and pepper. Mix with the tomatoes and cheese.
Thinly roll out the pastry on a floured surface, then carefully place on top of parchment paper. Leaving a border around the pastry's edge, drizzle some of the melted butter evenly over the dough. Sprinkle with breadcrumbs and evenly arrange the vegetables on top. Starting at one end, fold the dough on the filling so everythiing is covered and seal tightly. Brush with the remaining butter and bake for about 30 minutes. Remove from oven and cut into pieces. Serve immediately.