Potato Strudel
Golden, flaky, and bursting with comfort, this Potato Strudel is a savory twist on a classic pastry that’s sure to become a crowd favorite. Featuring creamy mashed russet potatoes combined with caramelized onions, fresh parsley, thyme, and a dollop of tangy sour cream, this dish is wrapped in layers of crispy, olive oil-brushed phyllo dough for an irresistible texture. Perfect as a main course or a hearty appetizer, this recipe expertly blends buttery richness with herbaceous freshness. With just 25 minutes of prep and simple baking instructions, this vegetarian delight is ideal for cozy family dinners or sophisticated gatherings alike. Pair it with a crisp side salad or a dollop of sour cream for a satisfying bite every time.
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Recipe Information
Ingredients
- 3 large russet potatoes
- 3 tablespoons butter
- 1 large onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme
- 3 tablespoons sour cream
- 8 sheets phyllo dough
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
Peel and dice the potatoes into small chunks. Bring a pot of salted water to a boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and let cool slightly.
While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Thinly slice the onion and add it to the skillet. Cook, stirring occasionally, until caramelized, about 10-12 minutes. Remove from heat.
Mash the potatoes in a large bowl until smooth. Mix in the caramelized onions, salt, black pepper, chopped parsley, thyme, and sour cream. Stir until well combined and set aside.
Prepare the phyllo dough: Lay one sheet on a clean work surface and lightly brush with olive oil. Layer another sheet on top and brush again. Repeat until all 8 sheets are stacked and brushed with olive oil.
Spread the potato mixture evenly along one of the longer edges of the phyllo dough, leaving about 1 inch of space around the edges.
Carefully roll the dough into a log, starting from the edge with the potato mixture. Tuck in the sides as you roll to seal the filling inside.
Place the strudel seam-side down on the prepared baking sheet. Melt the remaining 1 tablespoon of butter and brush it over the top of the strudel.
Bake for 35-40 minutes, or until the pastry is golden brown and crispy.
Let the strudel cool for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 22.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5577 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
