Summary

Ingredients

• 300 g puff pastry (frozen)
• 750 g jacket potato (s) from the day before
• 3 egg yolks
• 1 onion (s), finely diced
• 50 g smoked bellies, mixed, diced into small pieces
• 20 g butter
• liter ⅛ sweet cream
• 1 bunch chives
• 1 bunch parsley
• salt and pepper
• some marjoram, dried

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Instructions

1. Sweat the finely chopped onion and the finely diced bacon in the butter until translucent and allow to cool. Roughly grate the potatoes and place in a large bowl.
2. Mix the 2 egg yolks with the cream and the finely chopped herbs and pour over the potatoes. Add the bacon, onion, salt, pepper and some dried marjoram and knead well with your hands.
3. Roll out the defrosted puff pastry into a rectangle of approx. 24 x 30 cm and thread off narrow strips of dough from the edges for garnishing. Place the potato mixture on the puff pastry and shape into a roll. Brush the edges of the pastry with the remaining egg yolk and beat over the potato mixture.
4. Place the strudel with the seam on a baking sheet lined with baking paper, decorate with the strips of dough and brush with egg yolk. Poke a few small holes in the dough with a fork.
5. Bake at 225 degrees for 10 minutes, then reduce the heat to 200 degrees and bake for about 10-15 minutes. Remove the strudel and let it rest for 5 minutes. Cut into 2 cm thick slices with the electric knife.
6. Serve either with meat dishes or on its own with a mixed salad. Leftovers from the strudel can fry brown on both sides in the pan the next day.