- All-purpose flour 1¼ cup , for puff pastry
- Salt ¾ teaspoon , for puff pastry • 1 kcal
- Chilled water ½ cup , for puff pastry
- Salted butter ½ cup , semisolid consistency, for puff pastry
- Potatoes 2 large , peeled and thinly sliced, for filling
- Sour cream ½ cup reduced-fat , for filling
- Salt ½ teaspoon , for filling • 1 kcal
- Black pepper powder ½ teaspoon , for filling
- Dried rosemary ½ teaspoon , for filling
- Cloves Garlic 4, peeled and finely grated, for filling
- egg yolk 1 , for egg wash
- skimmed milk 1 tablespoon , for egg wash
This savory strudel recipe is quite amazing to taste and is a really fancy preparation to serve to your guests this winter!
You can save some work by using a store-bought puff pastry instead of making the puff pastry dough yourself. However, the homemade dough will definitely taste better than the store-bought one.
Arrange the spiced and creamed potatoes on the dough, bake it, and enjoy a lovely strudel with a crusty outside and perfectly cooked inside. This dish is certainly way better than having any other savory pie for dinner!
Prepare the puff pastry dough by adding flour and salt in a large bowl. Add chilled water to the flour and knead everything into a smooth dough. You might need to add a little more water than mentioned in the recipe to get the desired texture. Shape the dough roughly into a square, wrap the dough in a cling film and then refrigerate it for about 20 minutes. Meanwhile, pound the butter on to a clean counter until it is just about soft and pliable.
Now, gather all the butter, wrap it in a plastic film in a square shape, and chill it for about 20 minutes. Unwrap and roll the dough into a large rectangle of about ½ inch thickness. Use a little dry flour, if required. Place the butter disk at the center of the rectangle and then fold the 2 alternate ends one over the other to make a parcel of it.
Roll the dough again into a rectangle and fold it again in three parts and then again fold the two adjacent ends to shape it into a square. Wrap the dough in the plastic wrap again, refrigerate the dough for another 20 minutes, and repeat the rolling and folding steps again about 2 to 3 more times.
The more you repeat this process the more layers of the dough you get upon baking. In a large bowl, mix all the ingredients required for filling until everything is well blended. Preheat the oven to 175 degrees C and line a baking tray with an aluminum sheet. Now, roll the dough into a ¼ inch thick square and place the potato mixture at the center third of the rolled dough sheet. Fold one side of a third of the dough over the potato filling.
Lightly use the egg wash to help seal the two layers together. Cut the remaining third of the dough into thick strips of about 1” width. Brush the top of the potato filled the dough with the egg wash and then place the strips over it in a crisscross manner.
Press the ends of the strudel to seal them well. Once again brush the top of the strudel with the egg wash and then bake it at 175 degrees C for about 45 minutes. Cool, slice, serve, and enjoy!
Use store-bought puff pastry dough to save time. You may pierce the baked strudel with a knife to check if it is perfectly cooked. Do not overcook the strudel, else the potatoes will turn mushy in texture.
Nutritional information (per serving): 213 Calories, 11.3g Total fat (7g Saturated fat, 0.5g Polyunsaturated fat, 3g Monounsaturated fat), 47.9mg Cholesterol, 374.5mg Sodium, 343.7mg Potassium, 24.6g Total carbohydrates (2.2g Dietary fiber, 0.7g Sugars), 3.7g Protein