Flaky Mushroom Leek Strudel

“What’s better than a warm flaky crust filled with sauteed mushrooms, leeks and a touch of savory spices?  Using pre-made puff pastry dough cuts down on time and makes this wonderful strudel an cinch to prepare . . . but impressive to your guests as they will never know how easy it was!”

Flaky Mushroom Leek Strudel


  • 1 package of puff pastry dough (I recommend Pepperidge Farm in 14 oz box)
  • 2 small to medium leeks, white and pale green parts, cut in quarters lenghtwise than thinly sliced
  • 1/2 onion, chopped
  • 1/4 tsp kosher salt
  • 2 tbsp olive oil plus 1 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 4 cups sliced mushrooms
  • 1 tbsp fresh parsley, minced
  • 1/4 tsp rubbed thyme
  • 1/4 tsp dried tarragon
  • 1/4 tsp kosher salt
  • 1/2 tsp pepper


  1. All the puff pastry dough to thaw about 20-30 minutes.  On a large baking sheet lined with parchment paper, unfold the dough and lay flat on parchment paper.  (NOTE: do not let the dough thaw more than 30 minutes before unfolding as the dough will start to stick to itself)
  2. On medium low, heat 2 tbsp olive oil in large skillet.  Add in leeks and onions and saute for about 7-10 minutes or until tender and translucent.
  3. Add in mushrooms, garlic, additional 1 tbsp olive oil and the rest of the spices and saute for about 7-10 minutes or until mushrooms are tender.  Taste for salt and pepper to ensure seasoned to your likeness.
  4. Brush pastry with olive oil.  Spread the mushroom mixture on the long edge of the pastry, about 3 inches from the edge. Fold the edge of the pastry over the filling then take the other side and fold it over the filling, tucking the end under the bottom.  Pinch the short ends together. (See pictures)
  5. Place baking sheet with strudels in the oven for about 30-35 minutes or until pastry dough is golden brown.  Remove from oven and cool about 10 minutes.  Slice with a serrated bread knife.

Flaky mushroom leek strudel assembly

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Categories: Recipes


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2 Comments on “Flaky Mushroom Leek Strudel”

  1. Candy Austin
    December 2, 2011 at 6:05 pm #

    Thank You so much, Alise for doing this vegetarian website. I appreciate the recipes and all the new ones. It’s been such a good reference for me. I’ve fries several and so far LOVED them all.


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