Crispy Potato Strudel Food

STREUSEL TOPPED SWEET POTATOES RECIPE

Steps:

• Bake the Sweet Potatoes: Adjust the cooking rack to the lowest position and preheat toaster oven to 400°F on the BAKE setting. Slice sweet potatoes in half lengthwise, add to a baking sheet and drizzle with oil. Use your hands to rub the oil over the skins and flesh. Bake sweet potatoes (with the cut side facing the pan) until fork-tender, about 25 to 30 minutes. Once cooked, remove the pan from the toaster oven and allow the sweet potatoes to cool for 5 minutes. Reduce the temperature to 375°F and leave the toaster oven on. Make the Streusel: Roughly chop the pecans. Combine the chopped pecans, oats, brown sugar, flour, cinnamon, and salt in a medium bowl. Add the butter and use your fingertips to work the butter into the oat mixture until it forms into small clumps. Refrigerate streusel until the sweet potatoes are ready for topping. Assembly: Flip the cooled sweet potatoes over and sprinkle with cinnamon and nutmeg. Use a fork to gently mash the flesh and combine the seasoning. Distribute crumble topping evenly over the sweet potatoes. Return pan to the toaster oven and bake until the streusel is lightly browned and crispy, about 15 minutes. Cool slightly before digging in!

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

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.

CRISPY POTATO STRUDEL RECIPE

Steps:

• 1) To prepare filling, in a large skillet, melt butter over med-low heat. Stir in thyme and caraway seeds; cook for 1 minutes. Add cabbage and onion; cook until tender, about 5 minutes. 2) Stir in potato, chicken broth, and garlic. Cover; cook until tender, about 12 minutes. Remove from heat. Stir in white beans. Cool for 15 minutes. 3) Preheat oven to 375. Spray a baking sheet with vegetable cooking spray. 4) To prepare pastry, unfold phyllo sheets so they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent them from drying out. 5) Place 1 phyllo sheet on a large piece of waxed paper. Brush with butter and sprinkle 1/2 Tbls bread crumbs. Place a second phyllo sheet on top. Brush with butter; sprinkle with bread crumbs. 6) Repeat with remaining sheets, butter and bread crumbs, ending with a phyllo sheet, 7) Spoon filling lengthwise down center of pastry to within 2" of edges. Starting with a long side and using waxed paper as an aid, roll up strudel, jelly-roll style. Brush ends with water and fold under to seal. 8) Place strudel, seam-side down, on prepared baking sheet. Brush with remaining butter. Sprinkle with caraway seeds. 9) Bake strudel until lightly golden and crisp, 25 minutes. Transfer baking sheet to a wire rack and cool.