Hi

My grandmother used to make potato strudel. I remember that she even made her own dough, at least once, and I actually tried that (I remember stretching the dough to table size!). Here is a recipe for potato strudel — it’s basically mashed potatoes and onions inside phyllo dough. If you don’t want to use butter and cream, substitute olive oil and chicken stock).

You can use the same process using cooked kasha or any other grain. I also have a recipe for mushroom strudel if you’re interested.

Potato Strudel

6 large Yukon Gold or all-purpose potatoes, peeled and cut into chunks

4 tablespoons butter

1 teaspoon salt or to taste

freshly ground black pepper to taste

2 tablespoons vegetable or olive oil

1 large onion, sliced

1 large egg

1/3 cup half and half

8 sheets phyllo dough

3 tablespoons melted butter

dry plain bread crumbs

Preheat the oven to 400 degrees F. Cook the potatoes in lightly salted water for about 15 minutes or until tender. Drain, add the butter and the salt and pepper and mash with a potato masher (do not use a food processor). While the potatoes are cooking, heat the vegetable oil in a saute pan over medium heat. Add the onions and cook for 12-15 minutes or until golden brown. Add the sauteed onions to the mashed potatoes and stir to blend. Add the egg and half and half, blend and set aside to cool. Using one phyllo dough sheet at a time, brush the sheet lightly with some of the melted butter, then sprinkle with a few bread crumbs, repeat, using 4 sheets (per roll). Spread half the potato filling down the long side of the sheet about one-inch from the edge and leaving about one-inch at the top and bottom (short side). Roll, jelly roll style, place seam side down on a baking sheet. Press down the ends to seal them. Repeat with the remaining 4 sheets of phyllo and the remaining potato filling. Brush the outside of the sheets with butter. Bake for about 20 minutes or until hot, browned and crispy. Makes 2 potato strudels