Ingredients with Measurements:
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 cups chopped onion
• 2 teaspoons salt
• 2 teaspoons sugar
• 2 teaspoons freshly ground black pepper
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups diced cooked bacon
• 2 cups shredded Gruyère cheese
• 2 packages (17.3 ounces each) frozen puff pastry, thawed
• 2 tablespoons sesame seeds
Special Equipment Needed:
• Large skillet
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, sugar, pepper, thyme, and garlic powder. Cook, stirring occasionally, until onions are softened and lightly browned, about 10 minutes.
3. Add flour and cook, stirring, for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Cook until thickened, about 5 minutes.
4. Remove from heat and stir in bacon and cheese. Set aside.
5. Place one sheet of puff pastry on a lightly floured surface. Roll out to a 12-inch square. Place on a parchment-lined baking sheet.
6. Spread onion mixture over the puff pastry, leaving a 1-inch border. Sprinkle with sesame seeds.
7. Roll out the second sheet of puff pastry and place over the onion mixture. Crimp the edges to seal. Cut several slits in the top of the pastry.
8. Brush the top of the pastry with egg wash.
9. Bake until golden brown, about 25 minutes. Let cool slightly before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 8
Nutritional Information:
Calories: 439
Fat: 32g
Carbohydrates: 23g
Protein: 15g
Substitutions for Ingredients
• Onion: Shallots, leeks, or scallions
• Bacon: Pancetta or prosciutto
• Gruyère cheese: Swiss, Fontina, or Gouda
Variations:
• Add 1 cup of cooked, diced potatoes to the onion mixture.
• Substitute 1 cup of cooked, diced ham for the bacon.
• Substitute 1 cup of shredded cheddar cheese for the Gruyère cheese.
Tips and Tricks:
• Make sure the puff pastry is completely thawed before using.
• If the pastry is too cold, it will be difficult to roll out. Let it sit at room temperature for 10 minutes before rolling.
• To make an egg wash, whisk together 1 egg and 1 tablespoon of water.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes.
Presentation Ideas:
Serve the strudel warm with a dollop of sour cream or crème fraîche.
Garnishes:
• Chopped fresh parsley
• Chopped fresh chives
• Shredded cheese
Pairings:
• A crisp white wine, such as a Sauvignon Blanc
• A dry rosé
• A light beer, such as a lager
Suggested Side Dishes:
• Roasted vegetables
• A green salad
• Roasted potatoes
Troubleshooting Advice:
• If the pastry is too dry, brush it lightly with melted butter before baking.
• If the pastry is too wet, sprinkle it lightly with flour before rolling out.
Food Safety Advice:
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Do not leave cooked food at room temperature for more than 2 hours.
Food History:
Bialys are a traditional Jewish bread from Poland. They are similar to bagels, but are made without the boiling and baking process.
Flavor Profiles:
This strudel has a savory flavor with a hint of sweetness from the onions and sugar. The bacon and cheese add a salty, smoky flavor.
Serving Suggestions:
Serve the strudel warm with a dollop of sour cream or crème fraîche.
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Region: Polish