From: Cuisine at Home. Issue No. 48
Makes 2 Strudels
Total Time: 45 minutes
Ingredients:
- 1 box puff pastry dough (Pepperage Fram Puff Pastry Sheets)
- 2 tbs butter
- 1 cup frozen cubed hash brown potatoes
- 1 cup red or green bell peppers, seeded, diced
- 1/2 cup onion diced
- 1 cup smoked ham diced
- 11 eggs
- 2 tbs minced fresh chives
- 4 oz cream cheese, softened
- 2 tbs orange juice
- 1 egg
- 1 tbs water
- 2 tbs Parmesan cheese shredded
Directions:
- Pre-heat oven to 400 degrees
- Thaw pastry according to package directions, about 30 minutes
- Melt butter in a large nonstick skillet over medium heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.
- Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.
- Unfold pastry sheet on a work surface that has been lightly dusted with flour. Roll pastry length wise to 12 x 10", then transfer to a piece of parchment cut to fit a baking sheet. Cut diagonal lines on each side only 1/3 of the way into the pastry going lengthwise (It will look like the tear-off phone number slits at the bottom of a flier). The middle of the pastry should be uncut.
- Fill the pastry with half of the egg mixture, placing in in the center between the cuts. Braid the tabs by starting and one end and folding a left tab then a right tab over the egg mixture.
- Repeat with other pastry sheet and last half of egg mixture.
- Lift parchment and place on a baking sheet. Combine remaining egg and water, brush over the top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.
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