Delicious and easy to make strudel features thin sliced potato, carrots, onion and zucchini
in a spicy curry paste sauce.

1 Onion 1
2 Carrots, coarsely grated or thinly sliced 2
1 Zucchini(unpeeled), coarsely grated 1
12 to 14 ounces Small red potatoes, scrubbed and thinly sliced 12 to 14 ounces
5 tbsp. Butter 75 mL
2 tsp Mild curry paste 10 mL
1/2 tsp Dried thyme 2 mL
2/3 cup Water 150 mL
Salt & Pepper to taste
1 Egg, beaten 1
2 tbsp Light cream 25 mL
1/4 cup Grated cheddar cheese (old) 50 mL
8 Sheets Phyllo pastry 8
Sesame seeds to sprinkle

Fry onions, carrots, zucchini and potatoes in half of the butter for 5 minutes or until soft, then add curry paste and cook another minute.

Add thyme, water and seasoning. Continue to cook gently, uncovered, for 10 minutes.

Let mixture cool and mix in egg, cream and cheese. Chill until ready to fill and roll.

Melt remaining butter and lay out 4 sheets of phyllo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit other sheets on top. Brush again.

Spoon filling along one long edge then roll up pastry. Form it into a circle and brush again with last of butter. Sprinkle with sesame seeds and set on baking sheet.

Heat oven to 375 degrees then bake strudel for about 25 minutes, until golden and crisp.

Allow to stand 5 minutes before cutting.

I assembled the strudel two hours before baking, covered tightly with saran wrap to insure the phyllo dough didn't dry out and left it on my counter until ready to bake.

Courtesy of Master Chef Raimund Hofmeister

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