Best Potato Strudel Recipes

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MUSHROOM, POTATO AND GOAT CHEESE STRUDEL IN SWEET PEPPER SAUCE



Mushroom, Potato and Goat Cheese Strudel in Sweet Pepper Sauce image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 24

1 1/2 cups warm water
750g bread flour
250g sugar
Melted butter
Pinch salt
1 pound Yukon gold potatoes, peeled and diced
1 onion, peeled and finely diced
2 tablespoons butter
1 1/2 pounds crimini mushrooms (or a mix of crimini, portobello, oyster and shiitake)
2 tablespoons white wine
2 teaspoons chopped fresh thyme
2 teaspoons chopped flat leaf parsley
1 teaspoon chopped fresh sage
1 cup goat cheese (or substitute with ricotta or cheddar)
Salt and pepper
1 tablespoon olive oil
1/2 onion, diced
3 bell peppers, diced (all 3 the same, either red, orange or yellow)
1 cup white wine
1 sprig fresh thyme
2 tablespoons heavy whipping cream
Salt and pepper
1/2 cup melted butter
1/2 cup plain bread crumbs

Steps:

  • For the Strudel Dough: In a mixing bowl with a paddle attachment, blend all ingredients until dough becomes stretchy and does not snap away from itself (10 to 15 minutes). Cover in plastic wrap and let relax for 1 hour. This can be made in advance and refrigerated but allow to return to room temperature before stretching.
  • For the Filling: Boil potatoes in salted water until cooked through. Drain, dice and set aside. In a large pan over medium heat, saute onions in butter until, almost translucent (5 minutes). Add mushrooms and continue sauteing fully cooked. Add wine and herbs and saute for an additional 2 minutes. Season with salt and pepper to taste. Place in a large bowl and allow to cool. Toss potatoes and goat cheese into mushroom mixture.
  • For the Sweet Pepper Sauce: In a medium saucepan, saute onions over medium heat for 3 minutes. Add peppers and saute until heated through. Add wine and thyme and simmer until peppers are soft, approximately 10 to 12 minutes. Remove thyme. Puree peppers with a hand blender or in a food processor. Strain. Season with salt and pepper. Add cream, heat to a simmer. Pour the sauce onto the plate and then place strudel on top.
  • To assemble Preheat oven to 350 degrees.
  • Place dough in the middle of a floured clean tablecloth. Press out as far as it can go. Then from underneath, start pulling and stretching the dough from the middle outward. Keep pulling the dough until it is almost translucent. If it tears, don't worry. Many layers will be folded. Stretch the dough out to about a 2.5 foot square. Brush entire dough (gently) with melted butter. Sprinkle with bread crumbs. Along one side of the dough, spread the filling, leaving a 3-inch overhang to fold over filling. Begin rolling the filling up in the dough, using the tablecloth to help you roll evenly. Place on a baking sheet. Bake for 1/2 hour. Serve with greens as a lunch or on its own as an appetizer with Chardonnay.

POTATO STRUDEL (ERDAEPFELSTRUDEL)



Potato Strudel (Erdaepfelstrudel) image

Provided by Craig Claiborne

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 10

3 large potatoes, about 1 pound
Salt to taste if desired
1/4 pound smoked lean bacon in one piece
9 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
Freshly ground pepper to taste
5 egg yolks
2 rectangles of phyllo-strudel pastry, widely available in fine food specialty shops
4 tablespoons melted butter
Butter to grease baking sheet

Steps:

  • Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.
  • When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.
  • Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
  • Add the onion and cook, stirring, until lightly browned.
  • Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.
  • Preheat the oven to 425 degrees. Melt the butter.
  • Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.
  • Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
  • Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.
  • Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams

POTATO, BACON AND SAUERKRAUT STRUDEL



Potato, Bacon and Sauerkraut Strudel image

I had some of my sauerkraut filling left over from the perogies I made over the Easter holidays and decided this would be a great way to use it up. I always mix sour cream and mushrooms into my sauerkraut when I make perogies so my left overs were a bit different, but with just sauerkraut this be good too. Instead of phylo, I used puff pastry from Trader Joe's as I find it easier to work with. Handle these carefully as they are very delicate. Cut with a serrated knife. Make sure you let them cool down before cutting as they will fall apart.

Provided by Jo Zimny @EmilyJo

Categories     Other Main Dishes

Number Of Ingredients 10

2 large baking potatoes, peeled and diced (i used yukon golds)
4-6 slice(s) bacon, diced into 1" pieces (i used lean turkey bacon in mine)
1 large sweet onion, large dice
1 large bay leaf, or two small ones
1 teaspoon(s) fresh ground pepper
1 teaspoon(s) whole caraway seeds ( i left this out)
2 cup(s) sauerkraut (from the jar and drained)
4-sheets - phylo dough (i used 2 sheets of trader joe's puff pastry)
3 teaspoon(s) butter, melted
- sour cream for serving along side the strudel

Steps:

  • In a large saucepan, boil the potatoes. Rinse and mash with some butter and the fresh ground pepper (I used vegan margarine). Set aside.
  • In a large pan saute the onions, bacon and bay leaf until the onions just start to get brown. Drain any extra fat from the pan. Remove the bay leaf.
  • Add the potatoes, and sauerkraut to the onions, bacon mixture. Give it a really good toss to make sure it's well mixed. At this point, if you want to wait to make the strudel put this in the fridge for 24 hours.
  • Melt your butter and get a pastry brush, brush the first piece of phylo, repeat with the next two, but don't grease the top sheet.
  • Pile the bacon, potato, sauerkraut mixture on top of the phylo and spread it out evenly. I used a small offset spatula to do this and it worked great. Remember to leave about 1-1/2 inch space along the edges of the phylo. Seal the phylo making sure the sides are sealed and the bottom and put the seam down on the baking sheet. I put parchment on mine to make sure it doesn't burn. Bake at 400'F for 40 minutes.
  • NOTE: I used Trader Joe's puff pastry to make mine, I thawed two sheets and rolled them out to 12"x14" and spread the filling on each one, rolled it up and sealed it with some egg wash. Bake at 400'F for about 20 minutes.
  • Keep an eye on your strudel whether you used phylo or puff pastry, some ovens are hotter then others and this could easily burn.
  • Let the strudel cool for at least 20 minutes before serving, it can be a tad soggy, but this is how it's supposed to be. It tends to be less soggy with the puff pastry.
  • Serve with sour cream.
  • Enjoy!

CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL



Cavolo nero, mushroom, potato & fontina strudel image

Impress with this cavolo nero, mushroom, potato and fontina strudel encased in golden filo pastry. If you don't have fontina, comté or gruyère also work well

Provided by Diana Henry

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12

400g cavolo nero
olive oil , for frying
80g butter
1 onion , finely chopped
300g chestnut mushrooms , sliced
300g waxy potatoes , peeled
175ml crème fraîche
15g parmesan or vegetarian alternative, grated
135g fontina , chopped into very small pieces, or grated comté
generous grating of nutmeg
175g filo pastry (approximately 8 sheets measuring 29 x 38cm)
½ tbsp poppy seeds

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
  • Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
  • Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
  • Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
  • Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
  • Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
  • With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
  • Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.

Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

POTATO STRUDEL



Potato Strudel image

From Master Class at Johnson and Wales #322 - Potato Fest, chef Michael Moskwa. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!

Provided by DrGaellon

Categories     Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb yukon gold potato, peeled and cut into 3/4-inch dice
1/4 cup clarified butter
1 cup diced sweet potato, 3/4-inch dice
1 cup diced carrot, 3/4-inch dice
1/2 cup diced yellow onion
1 cup baby golden beets, peeled (don't use red beets, they'll stain the whole dish red)
1 teaspoon dried thyme
1 tablespoon flour
1 cup white wine
1 egg
1/2 cup heavy cream
1 cup sliced shiitake mushroom
1/4 cup chopped parsley
16 sheets phyllo dough
4 tablespoons melted butter

Steps:

  • Preheat oven to 350°F.
  • Heat the butter in a large sauté pan. Add the potatoes, sweet potato, carrot, onion, beets, thyme and flour. Mix well and sauté a few minutes. Add the wine and simmer until it starts to thicken, 3-5 minutes.
  • Beat egg and cream together. Pour into pan and stir well. Add mushrooms and parsley. Simmer until root vegetables are barely tender and the sauce is very thick. Allow to cool slightly while you proceed.
  • Lay out one sheet of phyllo on top of a kitchen towel. Brush with melted butter. Lay another sheet of phyllo on top and brush with melted butter. Repeat with each additional sheet of phyllo until 7 sheets are buttered and stacked. Add an 8th sheet, but do not butter. (Keep sheets covered with damp towel until ready to use.). Place half the potato mixture in a line across the phyllo stack, about 2" from the end, and leaving a 1 1/2" border on either side. Use the towel to roll the phyllo over the potato mixture once. Fold in the bare edges of the phyllo. Using the towel, continue to roll the log, shaping and packing it tightly. Tuck in the ends when the roll is complete. Repeat with the remaining phyllo and potato mixture.
  • Transfer the rolls to a parchment-lined or oil-sprayed baking sheet. Brush with clarified butter. Bake 25-30 minutes until golden brown.
  • Carefully move to a cutting board. Slice with a serrated knife. Remove the very ends and discard. Slice into 3" segments, then cut each segment into 2 pieces on an angle. Serve 2 such pieces per person as an appetizer, or 1 piece as a side dish. Garnish with a sprig of fresh thyme.

Nutrition Facts : Calories 514.7, Fat 26.8, SaturatedFat 15.3, Cholesterol 98.9, Sodium 384.4, Carbohydrate 54.7, Fiber 4.7, Sugar 5.2, Protein 7.9

POTATO STRUDEL WITH DILL SAUCE



Potato Strudel with Dill Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

Dill Sauce, recipe follows
2 Yukon gold potatoes, cut into 1/4-inch cubes
1 tablespoon unsalted butter, plus 1 tablespoon
1 tablespoon olive oil, plus 1 tablespoon
1 cup finely diced onion
1 clove garlic, minced
4 cups button mushrooms, diced
2 cups shiitake mushrooms, stemmed and sliced
2 tablespoons white vermouth
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup soft chevre
3 sheets phyllo dough
1/2 cup clarified butter, melted
1 tablespoon unsalted butter
1/4 cup finely chopped shallots
2 cups heavy cream
2 tablespoons chopped dill
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 dgrees F.
  • In a large pot of salted water boil the potatoes until tender, about 5 minutes. Drain the potatoes and set aside in a large bowl.
  • In a large skillet melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat and saute the onion and garlic until soft. Add the button mushrooms and saute until lightly browned. Add this mixture to the bowl with the potatoes.
  • Melt the remaining butter and oil in the same skillet and saute the shiitake mushrooms until golden, add to the potatoes. Pour the white vermouth into the hot skillet and simmer for 30 seconds. Add the vermouth, oregano, thyme, and parsley to the potato and mushroom mixture. Season, to taste, with kosher salt and pepper.
  • Crumble the soft chevre into the potato and mushroom mixture and gently combine.
  • Lay 1 sheet of phyllo on a clean, dry surface, and brush with clarified butter. Continue layering with 2 more sheets of phyllo brushing each sheet with clarified butter. Place the mushroom mixture across the lower third of the phyllo layers. Roll up the strudel like a spring roll, tucking in the sides to create a tight cylinder. Place the strudel on a parchment paper lined baking tray.
  • Brush the outside of the strudel with clarified butter and refrigerate for 30 minutes.
  • Bake for 15 minutes, reduce the heat to 350 degrees F. Bake for 15 minutes longer, until golden brown. Cut the strudel into 6 slices and serve with the warm Dill Sauce.
  • In a medium pot over medium high heat melt the butter and saute the shallots until golden. Add the cream and bring to a boil.
  • Reduce the heat to medium low and simmer until reduced by 1/3. Stir in the dill and season with the salt and pepper, to taste.

POTATO-AND-MUSHROOM STRUDEL



Potato-And-Mushroom Strudel image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 12

7 baking potatoes, peeled
1/4 cup lowfat milk
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground pepper, plus more to taste
2 teaspoons olive oil
2 large shallots, peeled and minced
3 cups shiitake mushrooms, stemmed and thinly sliced
3 cups domestic mushrooms, stemmed and thinly sliced
2 tablespoons dry white wine
1/2 cup chicken broth, homemade or low-sodium canned
1/4 cup minced parsley
Olive oil spray

Steps:

  • Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
  • Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
  • Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
  • Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 154 milligrams, Sugar 6 grams

SWEET POTATO STRUDEL



Sweet Potato Strudel image

This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.

Provided by TishT

Categories     Yam/Sweet Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

3 medium sweet potatoes or 3 medium yams
1 tablespoon vegetable oil
4 tablespoons grated parmesan cheese
1 teaspoon dried parsley
1 tablespoon toasted sesame seeds
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

Steps:

  • Peel and slice the raw sweet potatoes as thinly as possible.
  • Measure oil into a small bowl.
  • Combine the dry ingredients in another small bowl.
  • Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
  • Repeat step 4 until potatoes and cheese are used up.
  • Bake, covered, at 425°F for 30 minutes.
  • Uncover, and bake about 20 minutes more, until browned on top.

Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7

AUSTRIAN POTATO STRUDEL



AUSTRIAN POTATO STRUDEL image

Categories     Potato     Dinner

Yield 6

Number Of Ingredients 13

Serves 6
1 lb (500 grams) floury potatoes, like Russet, peeled and cubed
1 teaspoon caraway seed
1 cup (250 grams) Quark
Salt
Pepper
2 teaspoons fresh mint, minced (optional)
3 tablespoons unsalted butter or oil
3.5 ounces (100 grams) lean bacon, diced
1 leek, thinly sliced
1 onion, diced
1 large egg and 1 egg yolk
2 sheets of prepared strudel dough or phyllo dough (do not use puff pastry dough)

Steps:

  • 1. Preheat your oven to 390 degrees F or 200 degrees C. Bring a large pot of salted water to boil. Throw in the cubed potatoes and the caraway and cook until tender, about 10 or 15 minutes. Drain and put the cubed potatoes back in the pot. Some caraway will have gone out with the water, but some will still be stuck to the potatoes. Mash loosely with a fork. Mix in the Quark until well combined, and salt and pepper to taste. Mix the minced mint into the potatoes. Set aside. 2. Heat a tablespoon of butter or oil in a skillet and add the bacon. If using regular bacon, you can simply render its fat in the skillet without using any additional fat. Add the leek and onion and sauté, stirring, until glossy and wilted, about 10 minutes. Turn off the heat. 3. Mix the egg into the potatoes and then the bacon-leek mixture. Combine well. 4. Unfold one dough sheet on a damp towel. Brush with some of the remaining melted butter. Unfold the second sheet over the first and, again, brush with the rest of the melted butter. Spread the potatoes over the second sheet evenly, leaving room at the edge of the dough. Do not overfill - leftover mashed potatoes are delicious if fried into croquettes the next day. 5. Using the damp towel to assist you, gently lift one edge of the strudel and begin rolling it over the filling. "Glue" the edges to the side of the roll and arrange the strudel, seam-side down, on a baking sheet fitted with parchment paper. Beat the egg yolk and brush the strudel thoroughly with the egg yolk. 6. Bake the strudel for 30 minutes, until the strudel pastry is shiny, golden brown and crackling. Remove from the oven, setting the pan on a cooling rack. Slice into thick pieces and serve immediately, with a green salad.

CRISPY POTATO STRUDEL RECIPE



Crispy Potato Strudel Recipe image

Provided by jonil

Number Of Ingredients 15

Filling:
8 sheets phyllo dough, thawed, if frozen
1/2 cup (1 stick) butter, melted
1/4 cup dry bread crumbs
2 Tbls butter
3/4 tsp dried thyme
3/4 tsp caraway seeds
2 cups shredded cabbage
1 med onion, thinly sliced
1 large potato (8 oz) peeled and coarsely shredded
1/2 cup chicken broth
3 large cloves garlic, chopped
1 cup canned white beans, rinsed and drained.
Topping:
caraway seeds

Steps:

  • 1) To prepare filling, in a large skillet, melt butter over med-low heat. Stir in thyme and caraway seeds; cook for 1 minutes. Add cabbage and onion; cook until tender, about 5 minutes. 2) Stir in potato, chicken broth, and garlic. Cover; cook until tender, about 12 minutes. Remove from heat. Stir in white beans. Cool for 15 minutes. 3) Preheat oven to 375. Spray a baking sheet with vegetable cooking spray. 4) To prepare pastry, unfold phyllo sheets so they lie flat. Cover sheets with plastic wrap and a damp cloth to prevent them from drying out. 5) Place 1 phyllo sheet on a large piece of waxed paper. Brush with butter and sprinkle 1/2 Tbls bread crumbs. Place a second phyllo sheet on top. Brush with butter; sprinkle with bread crumbs. 6) Repeat with remaining sheets, butter and bread crumbs, ending with a phyllo sheet, 7) Spoon filling lengthwise down center of pastry to within 2" of edges. Starting with a long side and using waxed paper as an aid, roll up strudel, jelly-roll style. Brush ends with water and fold under to seal. 8) Place strudel, seam-side down, on prepared baking sheet. Brush with remaining butter. Sprinkle with caraway seeds. 9) Bake strudel until lightly golden and crisp, 25 minutes. Transfer baking sheet to a wire rack and cool.

"LEFTOVER" SWEET POTATO STRUDEL



What to do with extra sweet potatoes? Make this fantastic strudel! It's simple to throw together and bakes beautifully. Using a pre-made crust means it's a cinch to make. Once baked, it's very impressive. It's filled with cinnamon and brown sugar flavors with some crunch from chopped pecans. A great way to reinvent holiday leftovers.

Provided by Monika Rosales @THEDEVOTEDCOOK

Categories     Other Desserts

Number Of Ingredients 8

2 cup(s) sweet potatoes, smashed
1 - pie pastry, prepared
1 cup(s) pecan, chopped
1 cup(s) brown sugar
1 tablespoon(s) cinnamon powder
1 teaspoon(s) nutmeg
1 teaspoon(s) pure vanilla extract
1 - egg, slightly beaten for egg wash

Steps:

  • Combine all ingredients (except pastry crust).
  • Spread the mixture on the pastry crust.
  • Gently roll.
  • Place on a cookie sheet and brush top with egg wash.
  • Bake at 350 degrees 30 mins or until golden brown.
  • Let cool and serve alone or topped with whipped cream or ice cream.

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