Crispy Potato Strudel

40 minutes prep time plus cooling. Serve this homey strudel as a main dish meal, a vegetable side dish, or an appetizer!

Crispy Potato Strudel
Crispy Potato Strudel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 8

    sheets phyllo dough, thawed, if frozen

  • 1/2

    cup (1 stick) butter, melted

  • 1/4

    cup dry bread crumbs

  • Filling:

  • 2

    Tbls butter

  • 3/4

    tsp dried thyme

  • 3/4

    tsp caraway seeds

  • 2

    cups shredded cabbage

  • 1

    med onion, thinly sliced

  • 1

    large potato (8 oz) peeled and coarsely shredded

  • 1/2

    cup chicken broth

  • 3

    large cloves garlic, chopped

  • 1

    cup canned white beans, rinsed and drained.

  • Topping:

  • caraway seeds

Directions

1) To prepare filling, in a large skillet, melt butter over med-low heat. Stir in thyme and caraway seeds; cook for 1 minutes. Add cabbage and onion; cook until tender, about 5 minutes. 2) Stir in potato, chicken broth, and garlic. Cover; cook until tender, about 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 butter and sprinkle 1/2 Tbls 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 and fold under to seal. 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 and cool.

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