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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!

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  • Filling:
  • 8 sheets phyllo dough, thawed, if frozen
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup dry bread crumbs
  • 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


Servings 6


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 minutes. Add cabbage and onion; cook until tender, about 5 minutes.

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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