POTATO STRUDELS

Southern Living Cooking School Cookbook p. 38.

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Directions:
2 medium (about 1 pound) Idaho potatoes, peeled
½ cup (2 ounces) shredded Havarti cheese
1/4 cup 1 percent low-fat cottage cheese
2 tablespoons Lawry’s golden dijon mustard
2 tablespoons minced green onions
4 sheets frozen phyllo pastry, thawed
Vegetable cooking spray
●Cut potatoes into quarters; place in a large saucepan with 1 inch of water.
●Bring to a boil; cover; reduce heat and simmer 25 to 30 minutes or until potatoes are tender.
●Drain well; mash or beat at medium speed on an electric mixer until smooth.
●Add cheeses, mustard, and green onions; beat until smooth.
●Coat 1 sheet phyllo with cooking spray; fold in half crosswise; cut in half crosswise; coat with cooking spray.
●Place 1/4 cup potato mixture in a 4 x 2 inch strip across short side of phyllo, leaving a 1 inch border.
Bring bottom edge over filling; fold in sides and roll up; coat with cooking spray.
●Place seam-side down on baking sheet.
●Repeat with remaining ingredients.
●Bake at 375 degrees for 20 to 25 minutes or until crisp and golden broewn.
●Serve immediately.