POTATO STRUDEL (ERDAEPFELSTRUDEL)
Provided by Craig Claiborne
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
- When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
- Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
- Add the onion and cook, stirring, until lightly browned.
- Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
- Preheat the oven to 425 degrees. Melt the butter.
- Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
- Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
- Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
- Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
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koli bhowmik
[email protected]This strudel was a disappointment. The filling was dry and bland, and the pastry was tough.
Malik Arshad
[email protected]I'm not a big fan of strudel, but this one was actually really good. The filling was creamy and flavorful, and the pastry was flaky and buttery.
Montajab Harba
[email protected]This strudel is so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
gulsherali786 chachar786
[email protected]I've made this strudel several times now and it's always a hit. It's a great dish to serve for company or for a special occasion.
Yabson_guxs tv
[email protected]I made this strudel for a party and it was a huge success. Everyone loved it!
Nilesh Ujoodha
[email protected]This was my first time making strudel and it turned out great! The instructions were clear and easy to follow.
Jason Atterbury
[email protected]I thought the strudel was a bit bland. I added some extra salt and pepper to the filling and it was much better.
Nahum Terefe
[email protected]The strudel was a little too oily for my taste, but the flavor was still good.
Alondra ZzZ
[email protected]This recipe was easy to follow and the strudel was delicious. I used a store-bought puff pastry dough to save time and it worked out great.
Md Nurul Amin Hussain
[email protected]I followed the recipe exactly and the strudel turned out perfectly. It was so delicious that I ate two pieces for dinner and then had another piece for breakfast the next morning.
Dilip Shrestha
[email protected]This potato strudel was a hit with my family! The filling was creamy and flavorful, and the pastry was flaky and golden brown. I will definitely be making this again.