Ingredients with Measurements:
- 1 lb. phyllo dough
- 1 lb. potatoes, peeled and diced
- 1 lb. sauerkraut, drained
- 1 onion, chopped
- 1/2 cup butter, melted
- Salt and pepper to taste
Special equipment needed:
- Large baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the potatoes until tender. Drain and mash them.
3. In a separate pan, sauté the onion until translucent.
4. Add the sauerkraut to the pan and cook until heated through.
5. Combine the mashed potatoes and sauerkraut mixture in a bowl. Season with salt and pepper to taste.
6. On a clean surface, lay out a sheet of phyllo dough. Brush it with melted butter.
7. Repeat step 6 with 5 more sheets of phyllo dough, layering them on top of each other.
8. Spread the potato and sauerkraut mixture over the top sheet of phyllo dough.
9. Roll the phyllo dough into a log, tucking in the ends.
10. Brush the top of the strudel with melted butter.
11. Bake the strudel for 30-35 minutes, or until golden brown.
12. Let the strudel cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 35g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of sauerkraut, you can use shredded cabbage.
- You can use margarine instead of butter.
Variations:
- Add cooked bacon or ham to the potato and sauerkraut mixture.
- Use sweet potatoes instead of regular potatoes.
- Add caraway seeds to the sauerkraut mixture for extra flavor.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush it with melted butter.
- Let the strudel cool slightly before slicing to prevent it from falling apart.
Storage instructions:
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the strudel, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the strudel on a platter with a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve the strudel with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Mixed green salad with a mustard vinaigrette
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with a little bit of water to moisten it.
- If the strudel is too dry, serve it with a dollop of sour cream.
Food safety advice:
- Make sure to cook the potatoes and sauerkraut mixture to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Weißlacker Strudel is a traditional German dish that originated in the region of Swabia.
Flavor profiles:
- Savory, tangy, and buttery
Serving suggestions:
- Serve the strudel as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian