When you are in the mood for some greens and flaky puff pastry, have no fear, Nava Atlas is here! Using her Kale and Carrot Strudel recipe from Vegan Holiday Kitchen, I replaced the kale with swiss chard. I also used Pepperidge Farm Puff Pastry sheets, which are accidentally vegan. I put Daiya cheddar shreds in my strudel and omitted them for the husband’s strudel. Both were delicious with a nice balance of flaky crust with a perfectly seasoned swiss chard vegetable blend inside. I have made this before during a holiday dinner and they went fast. It’s great as a main course for 2-4 people or as a side dish for more. This is a dish to make over and over again!  Change up the ingredients to give it a new twist and delight your family and friends.

Overall, we’d rate this strudel as 4 1/2 out of 5 carrots!