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 Austrian - Potato Strudel
adapted from Viennese Cuisine
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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