Potato Strudel Snails

Name: Potato Strudel Snails
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 500 g mainly waxy potatoes; 7-10 Tbsp salt, pepper; 1 package (250 g) sheets of strudel, filo or yufka; 100 g Butter; 200 g Herb cream cheese; 7-10 Tbsp Sea salt; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

500 g mainly waxy potatoes
7-10 Tbsp salt, pepper
1 package (250 g) sheets of strudel, filo or yufka
100 g Butter
200 g Herb cream cheese
7-10 Tbsp Sea salt
baking paper

Directions

1
Peel and wash the potatoes and cut them into small cubes of approx. 1⁄2 cm. Blanch in boiling salted water for about 5 minutes. Drain and let drain well. Mix with 1⁄2 TL pepper. Let the strudel dough rest at room temperature for about 10 minutes.
2
Melt the butter. Line a baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).
3
Place 1 sheet of dough on a tea towel. Spread with some butter. Spread approx. 1 tbsp. cream cheese on the lower edge of the dough to form a narrow strip. Spread 2-3 tbsp. potatoes on top. Roll up the dough sheet using the tea towel.
4
Cut the roll in half crosswise, open both halves of 1 auger each and place them on the baking tray. Process remaining ingredients in the same way. Sprinkle snails with sea salt. Bake in a hot oven for about 15 minutes.