Vegetable Strudel in Puff Pastry recipe

It’s funny how some of the simplest dishes can become instant family favorites. This Vegetable Strudel in Puff Pastry is a perfect example. I stumbled upon this recipe when I was looking for a vegetarian option that was both impressive enough for guests and easy enough for a weeknight dinner. Let me tell you, it was a resounding success! The flaky, buttery puff pastry encasing a medley of sautéed, slightly sweet and savory vegetables is just divine. Even my picky eaters, who usually turn their noses up at anything green, devoured it. The aroma while it bakes is intoxicating, and the first bite – that perfect crunch of pastry followed by the tender, flavorful filling – is pure comfort food elevated. It’s become a staple in our home, and I’m so excited to share this recipe with you. It’s versatile, adaptable to whatever vegetables you have on hand, and always a crowd-pleaser. Trust me, once you try this Vegetable Strudel, it will become a regular in your recipe rotation too!

Ingredients

To create this delightful Vegetable Strudel in Puff Pastry, you’ll need a selection of fresh vegetables and flavorful seasonings, all wrapped in golden, flaky puff pastry. Here’s a detailed list of what you’ll need:

• Puff Pastry: 1 package (about 14-16 ounces) of all-butter puff pastry, thawed according to package directions. All-butter puff pastry is highly recommended for the best flavor and flakiness. If you are using regular puff pastry, that will work too, but the buttery taste of all-butter pastry really elevates the dish. Look for brands like Dufour or Wewalka for excellent quality. Thawing is crucial – don’t rush it in the microwave! Allow it to thaw slowly in the refrigerator to maintain its delicate layers.
• Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil is the base for sautéing our vegetables, adding a healthy fat and subtle fruity flavor. Extra virgin olive oil is preferred for its superior taste and nutritional benefits, but regular olive oil will also work. You can also experiment with other oils like avocado oil or coconut oil for different flavor profiles.
• Onion: 1 medium yellow onion, finely chopped. Onions form the aromatic foundation of our vegetable filling, providing a savory depth of flavor. Yellow onions are a good all-purpose choice, but you could also use white or sweet onions depending on your preference. Red onions can also be used for a slightly sharper flavor.
• Garlic: 3 cloves of garlic, minced. Garlic is essential for adding pungent and aromatic notes to the vegetable mixture. Freshly minced garlic is always best for the most intense flavor. If you don’t have fresh garlic, you can substitute with about 1 teaspoon of garlic powder, but fresh is highly recommended.
• Mushrooms: 8 ounces of cremini mushrooms, sliced. Mushrooms bring an earthy and umami richness to the strudel. Cremini mushrooms (also known as baby bellas) are a great choice due to their robust flavor, but you can also use white button mushrooms, shiitake mushrooms, or a mix of wild mushrooms for a more complex taste. Ensure they are cleaned and sliced evenly for even cooking.
• Bell Peppers: 2 bell peppers (any color or a mix), cored, seeded, and diced. Bell peppers add sweetness, color, and a slight crunch to the filling. Using a mix of colors like red, yellow, and orange not only looks beautiful but also provides a variety of vitamins and flavors. Green bell peppers will also work, but they have a slightly more bitter taste.
• Zucchini: 1 medium zucchini, diced. Zucchini adds a mild, slightly sweet flavor and a tender texture to the vegetable medley. Choose firm zucchini and dice it into bite-sized pieces. You can also use yellow squash as a substitute or addition.
• Spinach: 5 ounces of fresh spinach, roughly chopped. Spinach adds a leafy green element and nutritional boost to the strudel. Fresh spinach wilts down significantly when cooked, so don’t worry if it seems like a lot initially. You can also use frozen spinach, but make sure to thaw it completely and squeeze out excess moisture before adding it to the pan.
• Feta Cheese: 4 ounces of crumbled feta cheese. Feta cheese provides a salty, tangy, and creamy element to the strudel, balancing the sweetness of the vegetables and adding a delicious contrast in texture. Use good quality feta cheese for the best flavor. If you prefer a milder cheese, you can substitute with goat cheese or ricotta cheese.
• Fresh Thyme: 2 teaspoons of fresh thyme leaves. Fresh thyme adds a fragrant, earthy, and slightly lemony flavor that complements the vegetables beautifully. If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme. Other herbs like rosemary, oregano, or parsley can also be used or added for variation.
• Salt: 1 teaspoon, or to taste. Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Start with 1 teaspoon and adjust to your preference, tasting as you go. Kosher salt or sea salt are preferred for their pure taste.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent and aromatic spice that complements the other flavors. Adjust the amount to your liking. White pepper can also be used for a milder peppery flavor.
• Egg Wash: 1 large egg, beaten with 1 tablespoon of water. Egg wash is brushed onto the puff pastry before baking to create a golden brown, glossy crust. The water helps to thin the egg and make it easier to brush evenly. You can also use milk or cream instead of water for a richer color.
• Optional Toppings: Sesame seeds, poppy seeds, or everything bagel seasoning for sprinkling on top of the strudel before baking. These optional toppings add visual appeal and extra flavor and texture to the crust.

This detailed ingredient list ensures you have everything you need to create a flavorful and satisfying Vegetable Strudel in Puff Pastry. Remember to use fresh, high-quality ingredients for the best results!

Instructions

Follow these step-by-step instructions to create your delicious Vegetable Strudel in Puff Pastry. Each step is designed to be clear and easy to follow, ensuring even beginner cooks can achieve perfect results.

1. Prepare the Vegetables: Start by prepping all your vegetables. Finely chop the onion, mince the garlic, slice the cremini mushrooms, dice the bell peppers and zucchini, and roughly chop the fresh spinach. Having all your vegetables prepped and ready to go will make the cooking process much smoother and faster. This is called “mise en place” and is a key technique in efficient cooking.
2. Sauté the Aromatics: Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onions first allows them to release their sweetness and become tender, forming the flavor base for the filling.
3. Add Garlic and Mushrooms: Add the minced garlic to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Then, add the sliced mushrooms to the pan. Cook them for about 5-7 minutes, or until they have released their moisture and started to brown. Mushrooms need to be cooked down properly to remove excess water and concentrate their flavor.
4. Incorporate Bell Peppers and Zucchini: Add the diced bell peppers and zucchini to the skillet. Continue to sauté for another 5-7 minutes, or until the vegetables are tender-crisp. You want them to be cooked through but still retain a bit of texture. Avoid overcooking them, as they will continue to cook in the oven.
5. Wilt the Spinach: Add the roughly chopped spinach to the skillet. Stir it in and cook until it wilts down completely, which should only take a minute or two. Spinach cooks very quickly. Once wilted, it will significantly reduce in volume.
6. Season the Vegetable Mixture: Remove the skillet from the heat. Season the vegetable mixture with salt, freshly ground black pepper, and fresh thyme leaves. Stir well to combine all the seasonings evenly. Taste and adjust seasoning as needed. Proper seasoning is crucial for a flavorful strudel. Don’t be afraid to be generous with salt and pepper to enhance the natural flavors of the vegetables.
7. Cool the Filling: Allow the vegetable filling to cool slightly. This step is important because if you place hot filling onto the puff pastry, it can make the pastry soggy and difficult to handle. Cooling it down also prevents the pastry from melting too quickly during assembly.
8. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
9. Assemble the Strudel: Lightly flour a clean work surface. Unfold the thawed puff pastry sheet. If your puff pastry is a large square or rectangle, you may want to gently roll it out slightly to even it out and make it easier to work with. Place the puff pastry on the prepared baking sheet.
10. Add the Filling and Feta: Spoon the slightly cooled vegetable filling evenly over the center of the puff pastry, leaving about a 1-inch border on all sides. Crumble the feta cheese evenly over the vegetable filling.
11. Form the Strudel: To enclose the filling, you can either fold one side of the pastry over the filling and then the other side to overlap, or you can make diagonal cuts along the sides of the pastry (leaving the center uncut where the filling is) and then fold the strips alternately over the filling, creating a braided or woven effect. Pinch the edges to seal the strudel, ensuring the filling is securely enclosed. If you have overlapping pastry, gently press to seal the seams.
12. Egg Wash and Toppings (Optional): In a small bowl, whisk together the egg and water to make an egg wash. Brush the entire surface of the strudel with the egg wash. This will give it a beautiful golden brown color and a glossy finish. If desired, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning over the top for added flavor and visual appeal.
13. Bake the Strudel: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed up. The baking time may vary slightly depending on your oven, so keep an eye on it. The strudel is done when the pastry is deeply golden and crisp.
14. Cool and Serve: Remove the Vegetable Strudel from the oven and let it cool on the baking sheet for about 10-15 minutes before slicing and serving. This cooling period allows the filling to set slightly and makes it easier to slice. Serve warm or at room temperature.

Following these detailed instructions will guide you through each step of creating a perfect Vegetable Strudel in Puff Pastry, from preparing the vegetables to baking it to golden perfection. Enjoy!

Nutrition Facts

This Vegetable Strudel in Puff Pastry is not only delicious but also offers a good balance of vegetables and savory flavors. Here’s a general overview of the nutritional information. Please note that these values are estimates and can vary based on specific ingredients used, brands, and serving sizes.

Servings: 6-8 servings

Estimated Calories per Serving: Approximately 350-450 calories per serving

Approximate Nutritional Breakdown per Serving (based on estimates and standard ingredients):

• Calories: 350-450 kcal
• Total Fat: 20-25g
  • Saturated Fat: 8-12g
  • Unsaturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 400-600mg (can vary significantly based on feta cheese and added salt)
• Total Carbohydrates: 30-40g
  • Dietary Fiber: 3-5g
  • Sugars: 5-8g (naturally occurring from vegetables and minimal added sugars)
• Protein: 8-12g

Key Nutritional Highlights:

• Good Source of Vegetables: This strudel is packed with a variety of vegetables like onions, garlic, mushrooms, bell peppers, zucchini, and spinach, providing essential vitamins, minerals, and antioxidants.
• Moderate Protein: The feta cheese and to a lesser extent, the vegetables contribute to the protein content, making it a somewhat satisfying dish.
• Source of Fiber: The vegetables contribute dietary fiber, which is important for digestive health and can help with satiety.
• Healthy Fats: Olive oil provides healthy monounsaturated fats, and while puff pastry contains butter (saturated fat), it’s consumed in moderation in a serving.
• Calcium: Feta cheese is a good source of calcium.

Important Considerations:

• Puff Pastry: Puff pastry is relatively high in fat and calories due to its butter content. Choosing all-butter puff pastry enhances flavor but also increases fat content. Portion control is important.
• Sodium Content: Feta cheese is naturally salty, and added salt in the recipe can contribute to a moderate sodium level. If you are watching your sodium intake, you can use reduced-sodium feta or adjust the amount of added salt.
• Customization: You can make this recipe healthier by:
  • Using whole wheat puff pastry (if available, although it may alter the texture).
  • Increasing the proportion of vegetables to puff pastry.
  • Using less feta cheese or a lower-fat cheese option.
  • Adding more fiber-rich vegetables like broccoli or carrots.

Disclaimer: These nutritional facts are estimates for informational purposes only. For precise nutritional information, you should use a nutrition calculator and input the exact brands and quantities of ingredients you use. Consult with a nutritionist or dietitian for personalized dietary advice.

Preparation Time

The preparation time for this Vegetable Strudel in Puff Pastry is relatively straightforward and efficient, making it a great option for both weeknight meals and weekend gatherings. Here’s a breakdown of the estimated times:

• Prep Time: 30-40 minutes
  • This includes washing, chopping, and dicing all the vegetables (onion, garlic, mushrooms, bell peppers, zucchini, spinach).
  • Thawing the puff pastry (if not already thawed – thawing time itself can take several hours in the refrigerator, so plan ahead).
  • Mincing garlic, chopping herbs, and gathering all other ingredients.
  • Beating the egg for the egg wash.
• Cook Time (Sautéing Vegetables): 20-25 minutes
  • This includes sautéing the onions, garlic, mushrooms, bell peppers, zucchini, and spinach until they are tender and flavorful.
  • Allowing the vegetable mixture to cool slightly.
• Assembly Time: 15-20 minutes
  • This includes rolling out the puff pastry (if needed), placing it on the baking sheet, spreading the vegetable filling, crumbling the feta cheese, folding and sealing the strudel, and brushing with egg wash.
• Bake Time: 25-30 minutes
  • Baking in the preheated oven until the puff pastry is golden brown and cooked through.
• Cooling Time: 10-15 minutes
  • Allowing the strudel to cool slightly before slicing and serving.

Total Estimated Time: Approximately 1 hour 40 minutes to 2 hours

Time-Saving Tips:

• Pre-Chopped Vegetables: To save prep time, you can use pre-chopped vegetables available in most grocery stores, especially onions, bell peppers, and mushrooms.
• Frozen Spinach: Using frozen spinach (thawed and squeezed dry) will save you time on washing and chopping fresh spinach.
• Make Ahead Filling: You can prepare the vegetable filling a day ahead of time and store it in the refrigerator. This will significantly reduce the preparation time on the day you want to bake the strudel. Just make sure to let it come to room temperature slightly before assembling to avoid chilling the puff pastry too much.
• Thaw Puff Pastry Overnight: Thaw the puff pastry in the refrigerator overnight to ensure it’s perfectly thawed and ready to use when you are.

Planning Ahead:

• Morning Prep: You can chop the vegetables in the morning or the day before and store them in airtight containers in the refrigerator.
• Weekend Baking: Vegetable Strudel is a great dish to prepare on the weekend when you have more time. You can bake it in the morning and enjoy it for lunch or dinner.

While the total time might seem a bit lengthy, much of it is hands-off cooking and baking time. The active preparation time is around 1 hour to 1 hour and 15 minutes, which is manageable for a satisfying and impressive meal. The delicious results are well worth the effort!

How to Serve Vegetable Strudel

Vegetable Strudel in Puff Pastry is incredibly versatile and can be served in various ways, making it suitable for different occasions and meals. Here are some serving suggestions to help you enjoy it to its fullest:

• As a Main Course:
  • Lunch or Dinner: Serve warm slices of Vegetable Strudel as a vegetarian main course for lunch or dinner. It’s satisfying and flavorful enough to stand on its own.
  • Pair with a Salad: Complement the richness of the strudel with a fresh, light salad. Options include:
    • Green Salad: A simple green salad with mixed greens, vinaigrette dressing, and perhaps some cherry tomatoes and cucumbers.
    • Arugula Salad: A peppery arugula salad with lemon vinaigrette and shaved Parmesan cheese.
    • Caprese Salad: A classic Caprese salad with fresh mozzarella, tomatoes, and basil, drizzled with balsamic glaze.
  • Serve with Soup: Pair with a light soup for a comforting and balanced meal, especially during colder months. Good soup choices include:
    • Tomato Soup: A classic tomato soup is a great complement to the savory strudel.
    • Vegetable Soup: A light vegetable soup enhances the vegetable theme of the meal.
    • Lentil Soup: For a heartier option, lentil soup provides protein and warmth.
• As an Appetizer or Starter:
  • Slice into Smaller Portions: Cut the strudel into smaller, bite-sized pieces or pinwheels to serve as an elegant appetizer for parties or gatherings.
  • Serve with Dips: Offer a dipping sauce on the side for guests to enjoy with the strudel appetizers. Good dipping sauce options include:
    • Ranch Dressing: Classic and crowd-pleasing.
    • Tzatziki Sauce: A Greek yogurt-based sauce with cucumber, garlic, and dill, providing a refreshing contrast.
    • Hummus: A healthy and flavorful dip made from chickpeas.
    • Spicy Mayo: For those who like a bit of heat, a spicy mayo made with sriracha or chili garlic sauce.
• Side Dish for a Larger Meal:
  • Vegetarian Side: Serve slices of Vegetable Strudel as a vegetarian side dish alongside a larger meal with meat or fish. It adds a delicious and interesting vegetable element.
  • Holiday Table: Incorporate it into your holiday meal spread as a vegetarian option that everyone can enjoy. It’s a great alternative to heavier side dishes.
• Brunch or Light Meal:
  • Weekend Brunch: Serve warm slices of Vegetable Strudel as part of a brunch spread. It pairs well with other brunch favorites like eggs, fruit salad, and yogurt.
  • Light Lunch: Enjoy a slice of Vegetable Strudel for a satisfying and flavorful light lunch.

Serving Temperature:

• Warm: Vegetable Strudel is best served warm, right after baking or slightly cooled. The puff pastry is at its flakiest and the filling is heated through and flavorful.
• Room Temperature: It can also be enjoyed at room temperature, making it convenient for picnics or potlucks. The pastry will soften slightly as it cools.

Garnishes and Accompaniments:

• Fresh Herbs: Garnish with fresh thyme sprigs, chopped parsley, or chives for added freshness and visual appeal.
• Lemon Wedges: Serve with lemon wedges for those who like to add a squeeze of fresh lemon juice for brightness.
• Balsamic Glaze: A drizzle of balsamic glaze can add a touch of sweetness and acidity that complements the savory strudel.

By considering these serving suggestions, you can present and enjoy your Vegetable Strudel in Puff Pastry in a variety of ways, making it a versatile and appreciated dish for any occasion.

Additional Tips for Perfect Vegetable Strudel

To ensure your Vegetable Strudel in Puff Pastry turns out perfectly every time, here are five additional tips to keep in mind:

1. Don’t Overfill the Strudel: While it might be tempting to pack in as much filling as possible, resist the urge to overfill the puff pastry. Overfilling can make it difficult to seal the strudel properly, leading to filling leakage during baking and a soggy bottom. A moderate layer of filling ensures the pastry cooks through and remains flaky. Spread the filling evenly and leave a good border around the edges for sealing.
2. Keep Puff Pastry Cold: Puff pastry is at its best when cold. Work quickly with the thawed pastry and try to keep it as cool as possible throughout the assembly process. If your kitchen is warm, or if you are taking a long time to assemble, the pastry can become too soft and sticky, making it harder to handle and less likely to puff up properly in the oven. If you notice the pastry getting too soft, you can briefly chill it in the refrigerator for a few minutes before proceeding.
3. Ensure Vegetables are Cooked but Not Mushy: The vegetables in the filling should be sautéed until tender-crisp. You want them cooked through but still retaining some texture. Overcooked vegetables can become mushy and release too much moisture, making the strudel soggy. Sautéing them until just tender ensures they are flavorful and have a pleasant bite even after baking. Avoid boiling or steaming the vegetables beforehand, as sautéing enhances their flavors and reduces excess moisture.
4. Seal the Strudel Properly: Properly sealing the strudel is crucial to prevent filling from leaking out during baking and to ensure the pastry puffs up nicely. Whether you are folding the pastry over or using the strip-cutting method, make sure to pinch the edges firmly to seal them. You can also brush a little egg wash along the edges before sealing to help them stick together better. A well-sealed strudel will hold its shape and bake evenly.
5. Bake Until Golden Brown and Puffed: Don’t underbake the strudel. Bake it until the puff pastry is a deep golden brown color and nicely puffed up. This indicates that the pastry is cooked through, flaky, and crisp. Underbaked puff pastry can be doughy and unpleasant. Check the strudel around the 25-minute mark and continue baking for a few more minutes if needed, until it reaches that perfect golden brown hue. The internal temperature of the filling should also be heated through.

By following these additional tips along with the recipe instructions, you’ll be well on your way to creating a flawless and delicious Vegetable Strudel in Puff Pastry that will impress everyone who tries it!

Frequently Asked Questions (FAQ) about Vegetable Strudel

Here are 5 frequently asked questions about making Vegetable Strudel in Puff Pastry, along with detailed answers to help you troubleshoot and perfect your recipe:

Q1: Can I use frozen vegetables in the Vegetable Strudel filling?

A: While fresh vegetables are highly recommended for the best flavor and texture, you can use frozen vegetables in a pinch. However, there are a few important steps to take. First, make sure to thaw the frozen vegetables completely. Then, and this is crucial, squeeze out as much excess moisture as possible from the thawed vegetables before sautéing them. Frozen vegetables tend to retain more water than fresh ones, and excess moisture can make your strudel soggy. Sauté the thawed and drained frozen vegetables as you would fresh vegetables, following the recipe instructions. Keep in mind that frozen vegetables might not have the same vibrant flavor and firm texture as fresh vegetables, but they can be a convenient alternative when fresh produce isn’t readily available. Good frozen options include peas, corn, or mixed vegetables, which can be added in addition to or in place of some of the fresh vegetables in the recipe.

Q2: Can I make Vegetable Strudel ahead of time?

A: Yes, you can prepare the Vegetable Strudel in advance in several ways. You can prepare the vegetable filling up to a day ahead of time and store it in an airtight container in the refrigerator. When you are ready to bake, assemble the strudel with the cooled filling. You can also assemble the entire unbaked strudel a few hours ahead of time and keep it refrigerated, covered with plastic wrap, until you are ready to bake. However, for the best results, it’s recommended to bake the strudel as close to serving time as possible to ensure the puff pastry is at its flakiest and crispiest. If you need to bake it further in advance, you can bake it completely, let it cool, and then reheat it gently in a low oven (around 300°F or 150°C) for about 10-15 minutes before serving to crisp up the pastry again. Be aware that reheated puff pastry might not be quite as flaky as freshly baked, but it will still be delicious.

Q3: Can I customize the Vegetable Strudel with different vegetables or cheese?

A: Absolutely! One of the great things about Vegetable Strudel is its versatility. You can easily customize it to your liking by using different vegetables and cheeses. For vegetables, you can add roasted red peppers, asparagus, broccoli florets (pre-cooked slightly), carrots (thinly sliced or shredded), sweet potatoes (diced and roasted), or even artichoke hearts. Feel free to experiment with seasonal vegetables as well. For cheese variations, you can substitute feta with goat cheese for a tangier flavor, ricotta cheese for a creamier texture, Parmesan cheese for a nutty and salty taste, or even a blend of cheeses like mozzarella and provolone for a melty, cheesy strudel. You can also add herbs and spices to complement your vegetable and cheese choices. For example, rosemary and sage pair well with root vegetables, while basil and oregano are great with Mediterranean-style vegetables. Don’t be afraid to get creative and tailor the filling to your taste preferences!

Q4: My puff pastry didn’t puff up much – what could be the reason?

A: There are a few reasons why your puff pastry might not have puffed up as much as expected. One common reason is that the puff pastry was not cold enough when it went into the oven. Puff pastry relies on layers of butter and dough, and the cold butter creates steam during baking, which causes the pastry to puff up. If the pastry is too warm, the butter can melt before the dough has a chance to set, resulting in less puff. Make sure your puff pastry is properly thawed but still cold when you assemble the strudel. Another factor could be overhandling the pastry. Overworking puff pastry can develop the gluten, making it tougher and less likely to puff. Handle it gently and avoid rolling it out too thinly unless the recipe specifically instructs you to do so. Finally, oven temperature is crucial. Make sure your oven is preheated to the correct temperature (400°F or 200°C) and that your oven temperature is accurate. Baking at too low a temperature can prevent the pastry from puffing properly.

Q5: How do I store leftover Vegetable Strudel?

A: Leftover Vegetable Strudel can be stored in the refrigerator for up to 3-4 days. To store it, let the strudel cool completely to room temperature first. Then, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Storing it properly will help prevent the puff pastry from becoming soggy. To reheat leftover strudel, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the pastry is slightly crisp again. You can also reheat it in an air fryer for a quicker crisping. Microwaving is not recommended as it can make the pastry soggy. While leftover strudel is still delicious, keep in mind that puff pastry is always best fresh out of the oven. Reheated pastry may not be as flaky and crisp as it was initially, but it will still be a tasty meal or snack.

These FAQs should help you address common questions and potential issues when making Vegetable Strudel in Puff Pastry, ensuring you achieve delicious and successful results every time!thumb_upthumb_down

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