Potato Strudel from the Land of Strudel

Ingredients

• 4 strudel sheets
• 400 g cream cheese, with herbs
• 700 g potatoes (choose sort best for mashed potatoes)
• salt
• pepper
• garlic (optional)
• 1 onion (optional)
• 1 tablespoon vegetable oil, as needed

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Line baking sheet with parchment paper.

3. 3

   Boil potatoes with skin on, when cool, peel& mash.

4. 4

   While potatoes are boiling thinly slice an onion& saute in oil till golden.

5. 5

   combine potatoes, herbed cream cheese, onion, salt, pepper& garlic.

6. 6

   Now take 2 of your thawed strudel leaves, unfold them& place on top of each other.

7. 7

   Leaving about 3 inches space from the bottom, heap half your potatoe mixture in a row along the top leaf leaving enough space at the edges that when you roll the strudel you can tuck the edges under.

8. 8

   Roll the strudel tucking edges under& place on your baking sheet seem side under.

9. 9

   Lightly schmear top of strudel with oil (I use my hand to do this but if you want to be fancy you can use a brush).

10. 10

    Repeat the above procedure with second 2 leaves.

11. 11

    Bake for 30 minutes or until golden.

12. 12

    I like to serve this with Tsatsiki!

13. 13

    Enjoy.