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Potato strudel

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 11
Servings 8


  • 450
  • 4
    eggs, separated
  • 120
    butter, diced
  • 75
    almonds, roasted and chopped
  • 100
    castor sugar
  • 7
    vanilla essence
  • pinch of salt
  • 4
    or more, sheets phyllo pastry
  • 75
    melted butter for pastry
  • icing sugar to dredge
  • fresh fruit, cherries, peaches or plums


1. Cook potatoes in their jackets. Peel and mash them finely while mixture is hot, or it will become lumpy. 2. Cream yolks with butter in food processor. Add nuts, sugar and vanilla essence. Stir in the mashed potatoes, add more vanilla to taste. 3. In another bowl, whisk up whites with a pinch of sugar and fold into potato mixture. Set aside. 4. Preheat oven to 200 ºC. Place phyllo sheets on baking sheet and brush each layer generously with melted butter. Spread potato mixture onto sheets and roll up carefully, tucking in the sides. Brush well with rest of butter and bake for 30 minutes or until pastry is golden brown. 5. Cut into slices and serve each slice dredged with sieved icing sugar, and fresh fruit.

Read more on: starch  |  bake

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