Crunchy Veggie Tasche (Vegetable Strudel)

For 2-3 servings:


cut 1 zucchini into half moon thin slices, cut 4 mushrooms also into thin slices, cut 1 onion and one paprika into thin stripes, cut also 1/2 medium size cauliflower into slices

start a frying pan with some olive oil and some minced garlic, throw in all the vegetables, add in a pinch of cinnamon and some cayenne pepper, salt and pepper to taste, then cook until veggies are soft, put away most of the juice before using as filling

Wrapping dough:

have one filo dough or spring roll skin on the working space, spread butter on it, then put another filo on top, spread butter on it, then a next, repeat with as many layer as you desire (I used 3 and 4 layers)

Wrapping the tasches:

in the middle part first put on a thin layer of grated cheese, then some olives (cut into smaller pieces), last put on the veggie filling as much as you want, so long you manage to close the tasche (tooth picks can be helpful to keep the wrapping together)

brush a oven pan with some butter, put the tasches onto the pan with the seam facing down, brush the top of the tasches also with some butter, then drizzle some sesame over them

put the pan into a 210C preheated oven, let it bake for around 30min or until the tasches become golden and crunchy looking



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