Mushroom and Leek Strudel

Mushroom And Leek Strudel

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Andrea M


This was devised to use up some leeks that were near "end of life" in the veggie bin, but could be done with just about any non-starchy vegetable, even already cooked ones. You can make it in advance, cool on a rack to prevent bottom from getting soggy, and freeze or reheat it.


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2 strudels, each making about 8 slices
20 Min
40 Min


  • 2
    leeks, white and light green parts quartered and sliced thin
  • 3
    good size cloves of garlic, minced
  • 10 oz
    mushrooms, sliced (i used regular button, but any kind is good)
  • 4
    scallions. trimmed and sliced thin
  • 1
    large shallot, sliced thin
  • 4 Tbsp
    olive oil
  • ·
    kosher salt and freshly ground black pepper to taste
  • 1 box
    pepperidge farm frozen puff pastry
  • 1 tsp
    dried tarragon, or 1 tbsp chopped fresh

How to Make Mushroom and Leek Strudel


  1. Defrost puff pastry at room temperature 20-25 minutes. Do not defrost longer because pastry will stick to itself.
  2. Line baking sheet with parchment paper. Brush with olive oil. Open pastry sheets and brush with olive oil.
  3. Heat 3 Tbsp olive oil in saute pan over medium high heat until shimmering. Reduce heat to medium
  4. Saute vegetables together until soft.
  5. Add salt and pepper to taste, and tarragon.
  6. Add a pile of vegetable filling to middle section of each sheet of puff pastry. Fold over edges and pinch ends closed. Brush with olive oil.
  7. Bake 350 for 40 minutes, until deep brown and flaky.
    Let sit at room temperature 10 minutes before cutting with a serrated knife to serve.

Printable Recipe Card

About Mushroom and Leek Strudel

Main Ingredient: Vegetable
Regional Style: French

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