Potato Strudel

Name: Potato Strudel
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1500 g potatoes; 2 large red onions; 4 tbsp sunflower oil; 2 tsp sweet paprika powder; 2 tsp salt; 1 tsp ground black pepper; 300 g store-bought strudel dough; 1 large egg; 100 g sour cream (optional, for serving)

Difficulty

medium

Time

1h 15m

Price Category

cheap

Calories

Medium

Potato Strudel is a true Hungarian classic that captivates with its simplicity and hearty flavor. This savory strudel is a perfect choice for lunch or dinner, either on its own or accompanied by a fresh salad. The irresistible combination of soft, seasoned potato filling and crispy, thin pastry is guaranteed to enchant your taste buds. Prepare this traditional delicacy yourself and enjoy the homemade flavors!

ingredients

6 Servings

1500 g potatoes2 large red onions4 tbsp sunflower oil2 tsp sweet paprika powder2 tsp salt1 tsp ground black pepper300 g store-bought strudel dough1 large egg100 g sour cream (optional, for serving)

Steps

Prepare Potatoes

Peel the potatoes, cut them into larger cubes, then boil them in salted water until tender (approx. 15-20 minutes). Drain them and mash them while still warm with a potato masher or fork. Let them cool down.

Prepare Filling

Meanwhile, peel and finely chop the red onions. Heat the oil in a pan over medium heat, then sauté the onions until translucent (approx. 5-7 minutes). Remove from heat, stir in the sweet paprika powder, salt, and pepper. Add this mixture to the cooled mashed potatoes and mix thoroughly. Taste and adjust seasoning if necessary.

Assemble Strudel

Preheat your oven to 180°C (160°C for convection oven). Lay out the strudel sheets on a clean kitchen towel (typically 2-3 sheets are used for one strudel, layered on top of each other, thinly brushed with oil or melted butter). Spread the potato filling evenly along one long side of the strudel sheets, leaving about 2-3 cm from the edges. Using the kitchen towel, carefully roll up the strudel. Fold in the ends to prevent the filling from leaking out.

Bake Strudel

Carefully transfer the rolled strudel to a baking sheet lined with parchment paper. In a small bowl, whisk the egg and brush it over the top of the strudel. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy. Let it cool slightly before slicing.

Extra Tips

► Brush the strudel sheets thinly with oil or melted butter between layers to ensure a crispy result when baked.

► Do not overfill the strudel, as it may tear easily. Leave enough space at the edges for rolling.

► Let it rest for 5-10 minutes before serving; this makes it easier to slice and allows the flavors to meld.

Nutrition

	Per 100g	Per Serving 250g
Calories	180 kcal	450 kcal
Protein	4g	10g
Fat	7g	18g
Carbohydrate	25g	63g
Fiber	2g	5g
Sugar	1g	3g