Strudels are little crispy pockets filled with fresh summer vegetables that are delicious to eat straight out of the oven or to freeze for another day.
This recipe was taught in a Paleo foods cooking class, a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture.
A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.
Congratulations to Jamie Seiffer, the lucky fellow who won a year's supply of organic maple syrup from Hillsboro Sugarworks in Bristol, Vermont by submitting this winning recipe in our 2011 We ♥ Local Food dessert recipe competition! This is a maple masterpiece of a recipe and we're so glad to add it to our collection!