Kartoffelkäse Strudel
Potato Cheese Strudel
A savory and comforting Austrian strudel filled with mashed potatoes and cheese, encased in flaky pastry. This dish is a hearty and satisfying option, often served as a main course or a substantial snack.
🧂 Ingredients
- 500 g Floury potatoes(peeled and chopped into smallish chunks)
- 1 large Onion(chopped)
- 3 cloves Garlic
- 1 knob Butter
- 1 splash Olive oil
- 0.5 tsp Sea salt
- to taste Black pepper(freshly ground)
- 1 heaped tsp Coarse grain mustard
- 200 g Mature cheddar cheese(cut into cubes)
- a handful Fresh herbs(e.g., dill and chives, chopped)
- 300 g Puff pastry(store-bought or homemade)
- 1 Egg(for egg wash)
- 1 tbsp Milk(for egg wash)
- 1 tsp Sesame seeds(optional, for topping)
👨🍳 Instructions
- 1
Boil the potatoes in a pan of salted water for about 10 minutes until almost cooked. Meanwhile, fry the chopped onion in butter and olive oil until softened. Crush the garlic with the salt and add to the onions, frying for another minute. Turn off the heat.
- 2
Drain the potatoes and in a bowl, mash them together with the sautéed onion and garlic mixture. Stir in the coarse grain mustard, cubed cheddar cheese, chopped fresh herbs, and season with black pepper. Allow the filling to cool completely.
- 3
Roll out the puff pastry to an oblong shape (approx. 40cm x 25cm) and place it on a baking parchment-lined baking sheet.
- 4
Beat the egg for the egg wash. Reserve about half for the glaze and mix the rest into the cooled potato and cheese filling. Mix the remaining egg with the milk for the glaze.
- 5
Place the potato mixture in a sausage shape along the center of the puff pastry, leaving a border on the sides.
- 6
Brush one long side and the two ends of the pastry with the egg wash. Fold the pastry over the filling to form a long tube, sealing the ends by pinching them together.
- 7
Gently roll the strudel over so the seam is on the bottom. Cover and refrigerate for at least 30 minutes to firm up.
- 8
Preheat your oven to 220°C (425°F).
- 9
Remove the strudel from the refrigerator. Cut diagonal slashes across the top with a sharp knife. Brush the top with the reserved egg wash and sprinkle with sesame seeds, if using.
- 10
Bake for 30-35 minutes, or until the strudel is golden brown and puffed.
- 11
Let the strudel cool slightly before slicing and serving warm, ideally with chutney and a green salad.
💡 Pro Tips
- ✓Using store-bought puff pastry saves time, but homemade is also an option.
- ✓Ensure the potato filling is completely cool before assembling to prevent the pastry from becoming soggy.
- ✓The strudel can be made ahead and refrigerated before baking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sautéed mushrooms or leeks to the potato filling for extra flavor.
- Experiment with different types of cheese, such as Gruyère or Emmental.
- For a spicier kick, add a pinch of chili flakes to the filling.