2 tablespoons olive oil
1 cup red pepper, thinly sliced
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
2 cups thinly sliced leeks, white part only
1 cup zucchini, thinly sliced
1 cup fennel, thinly sliced
6 shiitake mushrooms, sliced
Salt and freshly ground pepper
2 tablespoons mint, chopped
1½ cups smoked mozzarella, grated
½ pound (250 g) frozen puff pastry, defrosted
1 egg, beaten
Preheat oven to 400 F. Heat olive oil in skillet on medium-high heat. Add red pepper and sauté for 2 minutes. Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat. Let cool 5 minutes. Stir in mint and cheese. Let cool completely.
Roll out pastry to a 10 x 12-inch rectangle. Pile vegetables along upper third of pastry lengthwise leaving a 1-inch wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling then roll from the long edge into cylinder cutting off pastry excess. Place seam side down on parchment-lined cookie sheet. Brush with egg. Use a sharp knife to cut four slashes along top of strudel.
Bake for 20 to 25 minutes or until pastry is golden brown.
Cool to room temperature before slicing.