Potato Strudel From The Land Of Strudel Recipes

POTATO STRUDEL (ERDAEPFELSTRUDEL)

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.

POTATO STRUDEL WITH DILL SAUCE

Steps:

• Preheat oven to 400 dgrees F.
• In a large pot of salted water boil the potatoes until tender, about 5 minutes. Drain the potatoes and set aside in a large bowl.
• In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft. Add the button mushrooms and saute until lightly browned. Add this mixture to the bowl with the potatoes.
• Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes. Pour the white vermouth into the hot skillet and simmer for 30 seconds. Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper.
• Crumble the soft chevre into the potato and mushroom mixture and gently combine.
• Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter. Place the mushroom mixture across the lower third of the phyllo layers. Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. Place the strudel on a parchment paper lined baking tray.
• Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
• Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown. Cut the strudel into 6 slices and serve with the warm Dill Sauce.
• In a medium pot over medium high heat melt the butter and saute the shallots until golden. Add the cream and bring to a boil.
• Reduce the heat to medium low and simmer until reduced by 1/3. Stir in the dill and season with the salt and pepper, to taste.

POTATO STRUDEL

Steps:

• Preheat oven to 350°F.
• Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
• Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
• Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
• Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
• Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.

SWEET POTATO STRUDEL

Steps:

• Peel and slice the raw sweet potatoes as thinly as possible.
• Measure oil into a small bowl.
• Combine the dry ingredients in another small bowl.
• Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
• Repeat step 4 until potatoes and cheese are used up.
• Bake, covered, at 425°F for 30 minutes.
• Uncover, and bake about 20 minutes more, until browned on top.