Bread dough strudel with vegetables and robiola

Name: Bread dough strudel with vegetables and robiola
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: Type 0 flour 2 cups; Honey 2 tsp; Salt 1 pinch; Beer 5 oz; Fresh brewer's yeast 0.6 oz; Thyme 1 spoonful; Parmigiano Reggiano PDO cheese grated 1 spoonful; Fine salt to taste; Black pepper to taste; Robiola cheese 3.5 oz; Triple concentrated tomato paste 1 spoonful; Zucchini 1; Carrots 1; Pumpkin pulp ½ cup; Red Tropea onions 1; Red peppers 1/2; Eggs for brushing 1; Extra virgin olive oil to taste; Yellow peppers 1/2

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335

Calories per serving

Vegetarian

Energy Kcal 335
Carbohydrates g 46
of which sugars g 14.5
Protein g 13
Fats g 10.6
of which saturated fat g 4.46
Fiber g 6.2
Cholesterol mg 48
Sodium mg 637

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 6
Cost: Low
Note plus the rising time of about 2 and a half hours

PRESENTATION

Golden layers and a rich cheese filling make this vegetable strudel with robiola cheese a standout choice for family meals. The colorful veggie mix inside brings such a good balance between crisp and soft textures, while the buttery puff pastry strudel shell gives every slice a crunchy finish you can see and hear. Families like how this strudel looks so inviting and nice on the table—really works for anything from casual lunch to fancier gatherings, and always adds a cheerful, welcoming feel. Kids usually eat it up (even the picky ones!), and adults notice the great combination of creaminess and light veggie freshness the robiola cheese delivers. For Italian cheese recipe fans, this one's a sure hit: that smooth cheese taste mixes perfectly with the savories and wow, does it make a meal feel special. Think about birthdays, Sunday brunch, or even holiday parties—this vegetable strudel plays well with every occasion. Most home cooks appreciate the easy success and impressive look, since you get both comfort and just a little bit of gourmet charm all at once.

Serving up this quick strudel recipe is basically a family hack for delicious and flexible meals—fills tummies and saves time. Save it for busy weeknights or throw it into the weekend buffet mix; either way, your kitchen will smell AMAZING and everyone comes back for seconds...and maybe thirds! Food lovers can really mix things up, since savory fillings like spinach, peppers, or squash blend well with the pillowy inside and flaky shell, making the homemade savory strudel totally adaptable. Want to try something different? This dish takes well to beer dough for extra flavor or switches up nicely with crisp filo pastry for an added crunch. Because it’s both portable and neat, families use it as an easy lunchbox option or share it at potlucks—just pair it with salad or serve it solo and you’re set. For those who just want comfortable, no-fuss meals that still impress, this strudel checks every box—looks fresh, tastes delicious, and brings a touch of Italian charm straight to your table every time. Vegetable strudel with robiola cheese delivers on everything home cooks need: crowd-pleasing flavor, fluffy pastry, stunning appearance, and an easy win for family dinners.

INGREDIENTS

335

Calories per serving

Ingredients for Beer Bread Dough: Type 0 flour 2 cups (250 g); Honey 2 tsp (10 g); Salt 1 pinch; Beer 5 oz (150 ml); Fresh brewer's yeast 0.6 oz (18 g)

for the Filling: Thyme 1 spoonful; Parmigiano Reggiano PDO cheese 1 spoonful - grated; Fine salt to taste; Black pepper to taste; Robiola cheese 3.5 oz (100 g); Triple concentrated tomato paste 1 spoonful; Zucchini 1; Carrots 1; Pumpkin ½ cup (100 g) - pulp; Red Tropea onions 1; Red peppers - 1/2; Eggs 1 - for brushing; Extra virgin olive oil to taste; Yellow peppers - 1/2

Preparation

How to prepare Bread dough strudel with vegetables and robiola

To prepare the bread dough strudel with vegetables and robiola, start by preparing the bread dough: put the beer in a bowl 1 and dissolve the honey and the brewer's yeast in it 2 (alternatively to fresh brewer's yeast you can use 6 g of dried brewer's yeast). Then add the resulting liquid to the flour and knead, adding more beer if needed 3,

until you have obtained a soft and elastic consistency like classic bread dough 4. Let the dough rise for about two hours (it should double in volume).
Meanwhile, wash the vegetables well and cut them into cubes, then place them in a non-stick pan with two tablespoons of oil 5, let them cook and soften, season with salt and pepper. Place the vegetables in a bowl and let them cool slightly, then add the robiola 6,

thyme 7, parmesan, salt, and pepper 8. Roll out the bread dough on a pastry board, brush it with the beaten egg 9

and spread the vegetable and robiola mixture over it 19, making sure to leave the edges of the dough empty. Roll the dough (as for a strudel) and press well on the edges to seal it 11. Place the strudel on a baking sheet and brush it with oil 12, then let it rise for about 30 minutes. Bake the strudel in the oven at 390°F for 20/25 minutes. Let it cool slightly and serve it by cutting it into slices!

Storage

Store the bread dough strudel with vegetables in the refrigerator covered with plastic wrap for 2-3 days.
The strudel can be frozen once cooked, after it has completely cooled. If needed, it can be thawed in the refrigerator and reheated in the oven.

Advice

If you have leftover bread dough scraps, you can make decorations for the strudel like the one you see in photo 12: make long strips of dough and arrange them by crossing them over the surface of the strudel, securing them with beaten egg.

For the translation of some texts, artificial intelligence tools may have been used.