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Austrian   -   Potato Strudel   adapted from Viennese Cuisine

Description
Ingredients
  • 1 Pound Idaho Potatoes -- cut into 1/4" slices
  • Oil -- for baking sheet
  • 12 Ounces Puff Pastry Shells
  • 1/3 Cup Olive Oil
  • 1 Pound Onion -- finely sliced
  • 1 Clove Garlic -- finely chopped
  • 1 Dash Marjoram
  • Salt And Pepper -- to taste
  • 2 Medium Egg Yolks
  • 1/4 Cup Half And Half
Directions Preheat oven to 400 degrees. Grease the baking sheet. Roll out puff pastry to 1/4 inch thick. Cut into 2 pieces. Place 1 sheet on baking sheet. Heat olive oil and saute onions until golden brown. Add potatoes and stir for 3 minutes. Add garlic. Season with marjoram, salt and pepper. Remove from heat and allow to cool to room temperature. Spread mixture on pastry bottom leaving 1 inch border. Brush edges with egg. Cover with other pastry piece and brush with remaining egg. Bake for 15 minutes. Remove from oven and cool for 5 minutes. Cut a 1 inch slit into the strudel and pour in half and half. Lower oven temp to 200 degrees and bake for another 10 minutes. Remove and serve.
Serves 6
Time to Make 0:00



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