Crispty Potato Strudel

By jonil

Serve this homey strudel as a main dish meal, a vegetable side dish, or an appetizer

40 minutes preparation plus cooling
25 minutes baking.

Ingredients

• Filling:
• 8 sheets phyllo dough, thawed if frozen
• 1/2 cup (1 stick) butter, melted
• 1/4 cup dry bread crumbs
• 2 Tblsp butter
• 3/4 teas dried thyme
• 3/4 teas caraway seeds
• 2 cups shredded cabbage
• 1 med. onion, thickly sliced
• 1 large potato (8oz) peeled and coarsely shredded
• 1/2 cup chicken broth
• 3 large cloves garlic, chopped
• 1 canned white beans, rinsed and drained
• Topping

Preparation

Step 1

1) To prepare filling, in a large skillet, melt butter over med-low heat.
Stir in thyme and caraway seeds; cook for 1 minute.
Add cabbage and onion; cook until tender, 5 min.

2) Stir in potato, chicken broth, and garlic.
Cover; cook until tender, 12 minutes.
Remove from heat.
Stir in white beans.
Cool for 15 minutes.

3) Preheat oven to 375.
Spray a baking sheet with vegetable cooking spray.

4) To prepare pastry, unfold phyllo sheets so they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent them from drying out.

5) Place 1 phyllo sheet on a large piece of waxed paper.
Brush with 1/2 Tblsp bread crumbs.
Place a second phyllo sheet on top.
Brush with butter; sprinkle with bread crumbs.

6) Repeat with remaining sheets, butter, and bread crumbs, ending with a phyllo sheet.

7) Spoon filling lengthwise down center of pastry to within 2" of edges. Starting with a long side and using waxed paper as an aid, roll up strudel, jelly-roll style.
Brush ends with water; fold under to seat.

8) Place strudel, seam-side down, on prepared baking sheet.
Brush with remaining butter.
Sprinkle with caraway seeds.

9) Bake strudel until lightly golden and crisp, 25 minutes.
Transfer baking sheet to a wire rack.