Potato strudel
easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 1 egg (size M)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 350 g Potatoes
- 2 Eggs (size M)
- 100 g Butter or margarine
- 50 g Sugar
- 7-10 Tbsp Salt
- 150 g Fresh cream
- 50 g crushed almonds
- 1 glass (720 ml; separation weight: 460 g) Sour cherries
- 2 TABLESPOONS Breadcrumbs
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Knead flour, egg, salt, oil and 1/8 litre water well until a smooth dough is obtained. Cover and let rest for about 30 minutes. In the meantime, wash the potatoes, boil them for 20 minutes, peel them and press them through the potato ricer.
- 2
Separate the eggs, place 75 g fat, sugar and egg yolk in a bowl and beat until foamy with the whisks of the hand mixer. Add potatoes, salt, crème fraîche and almonds and mix. Beat the egg whites until stiff and fold in carefully.
- 3
Drain the cherries, mix them with the breadcrumbs and fold in as well. Roll out the strudel dough thinly on a floured tea towel so that you can see the structure of the towel. Spread the potato mixture on the dough, leaving 2 cm free at the edge.
- 4
Roll up the dough firmly with the help of a cloth and place on a baking tray. Heat the remaining fat and spread half of the strudel. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 35 minutes.
- 5
After baking, brush with the remaining fat and let it cool down. Dust with icing sugar before serving. Results in about 24 pieces.
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