POTATO STRUDEL
From Master Class at Johnson and Wales #322 - Potato Fest, chef Michael Moskwa. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!
Provided by DrGaellon
Categories Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 514.7, Fat 26.8, SaturatedFat 15.3, Cholesterol 98.9, Sodium 384.4, Carbohydrate 54.7, Fiber 4.7, Sugar 5.2, Protein 7.9
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
GARLICKY RED POTATO STRUDEL
From Jill O'Conner and Easter Treats comes this unusual way of preparing/serving this very common side dish. Haven't made it yet but I'm planning on serving this with my Easter Ham.
Provided by Julie Bs Hive
Categories Potato
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
- Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
- Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
- Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.
Nutrition Facts : Calories 596.2, Fat 39.2, SaturatedFat 22, Cholesterol 112, Sodium 242.3, Carbohydrate 54.7, Fiber 5, Sugar 2.7, Protein 8.3
ROASTED VEGGIE STRUDEL
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL
Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work well
Provided by Diana Henry
Categories Dinner, Main course
Time 2h
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
- Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
- Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
- Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
- Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
- Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
- With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
- Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.
Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
HOLIDAY VEGETABLE STRUDEL
This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.
Provided by LAURIE
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Heat 1 tablespoon butter in a.
- large skillet over medium heat.
- Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
- Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
- Let stand 5 minutes.
- Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
- Melt remaining 1/3 cup butter.
- Place one phyllo dough on work surface; lightly brush with butter.
- Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
- Repeat with 3rd. and 4 th. sheets of phyllo dough.
- Top with fifth sheet of dough; brush with butter.
- Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
- beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
- Fold long sides in over filling; lightly brush folded edges with butter.
- Starting at filled side, gently roll-up, jelly-roll style.
- Lightly brush strudel with butter.
- Transfer to a lightly greased jelly roll pan, seam side down.
- Bake 28 to 30 minutes or until golden brown.
- Cool 10 minutes before slicing with a serrated knife.
- Serve warm as a side dish.
Nutrition Facts : Calories 242.7, Fat 16.8, SaturatedFat 10, Cholesterol 72.5, Sodium 353.7, Carbohydrate 15.1, Fiber 1.5, Sugar 1.7, Protein 8.5
STRUDELS (GERMAN)
My grandma's recipe. We always had this when we'd butcher chickens. Grandma would fry up the hearts and livers and then make strudels--what a treat!
Provided by Sheila Kremer
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
- 2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
- 3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.
POTATO STRUDEL FROM THE LAND OF STRUDEL
I love anything that's quick, easy & the whole family loves! This fits the bill. Living in the land of "Strudel" any published recipe must be tops or risk destroying its reputation. This recipe originates from "Ja" Kochen's special edition which I've adapted to my family's taste with the optional aspects. (Prep time includes time to boil potatoes).
Provided by Tante B
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Boil potatoes with skin on, when cool, peel& mash.
- While potatoes are boiling thinly slice an onion& saute in oil till golden.
- combine potatoes, herbed cream cheese, onion, salt, pepper& garlic.
- Now take 2 of your thawed strudel leaves, unfold them& place on top of each other.
- Leaving about 3 inches space from the bottom, heap half your potatoe mixture in a row along the top leaf leaving enough space at the edges that when you roll the strudel you can tuck the edges under.
- Roll the strudel tucking edges under& place on your baking sheet seem side under.
- Lightly schmear top of strudel with oil (I use my hand to do this but if you want to be fancy you can use a brush).
- Repeat the above procedure with second 2 leaves.
- Bake for 30 minutes or until golden.
- I like to serve this with Tsatsiki!
- Enjoy.
Nutrition Facts : Calories 342.5, Fat 25.6, SaturatedFat 15, Cholesterol 73.3, Sodium 204.3, Carbohydrate 22.1, Fiber 2.6, Sugar 1, Protein 7.4
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