Recently we felt like experimenting with filo or yukfa dough again.
And because Malgosia was in the mood for potatoes and this recipe reminded her of a Polish dish,
here’s the recipe for today: a simple potato and onion strudel.
We used plain filo pastry from the refrigerated section.
It’s now readily available in most supermarkets.
In the oven, the strudel is baked in a cast-iron pan or casserole dish, as shown here. The surface becomes crispy and the onions in the filling and on top bring a great flavor.
You can eat the strudel as a snack or as an accompaniment to a salad.
Pieces of the roll can also be removed individually and, for example, dip into a delicious dip.
Potato and onion strudel
- 850 g potatoes
- 300 g onions
- 5 tbsp neutral oil
- 1-2 tsp freshly ground pepper
- 2 tsp salt
- 8 sheets of filo pastry (approx. 30x30cm)
- 2 tbsp olive oil
- Peel the potatoes, cut into small pieces and cook until soft. This should take 10-15 minutes depending on the size.
- While the potatoes are cooking, peel and slice the onions.
- Heat the neutral oil in a pan and sauté the onions over medium-high heat until lightly colored and very soft.
- Preheat the oven to 180°C top/bottom heat.
- Drain the soft potatoes and either press them through a potato ricer or mash them into a fine mass with a potato masher.
- Mix the potato mixture and ¾ of the onions in a bowl and season with salt and pepper. The remaining onions will later be spread over the finished strudel.
- Brush a cast iron skillet or casserole dish with 1 tablespoon olive oil.
- Spread 3 tablespoons of the potato-onion mixture on each sheet of filo pastry and roll up. Place each of these rolls in the oiled mold so that a snail is formed from all the rolls.
- Brush the surface of the strudel with 1 tbsp olive oil and bake in the preheated oven for 25 minutes.
- When the strudel is a nice golden color, it can be removed from the oven and the remaining onions spread over it. Best served while still warm.