The Christmas season awakens a desire for warm and filling dishes, which can be served at our Christmas table, a desire to light a candle, pour a glass of wine, and indulge in warmth and comfort.
For our holiday dinner today I prepared my favorite variation of strudel, namely one stuffed with potatoes and leeks as well as a quick soup from sweet potato and carrots (see the recipe here).
Potato and Leek Strudel with Cream Sauce
Ingredients
- 2 packages of puff pastry
- 500 g Potatoes
- 300 g Leeks
- 200 g Cottage cheese
- 2 Eggs
- Salt, Pepper
- Fresh parsley
- 200 ml Cooking cream
- 400 ml Vegetable or beef broth
- 20 g Butter
- 1 tbsp Flour
- 1 tsp Tomato paste
- Salt, Pepper, Nutmeg
For 2 strudels:
For the cream souce:
Directions
- Place potatoes in a pot and fill with cold water until covered.
- Bring water to a boil and simmer potatoes until al dente, about 20-30 minutes.
- Briefly heat 2 to 3 tablespoons of olive oil in a frying pan and fry the sliced leeks in it for about 15 minutes over medium heat, until they are well cooked and melted.
- Peel the potatoes, cut them in small pieces and add in the pan. Fry for about 10 minutes.
- Remove the pan from the heat, season with salt and pepper and let it cool.
- Preheat the oven to 200 °C.
- Add two eggs, the cottage cheese and fresh parsley to the potato filling and mix together.
- Roll out the puff pastry, spread the filling evenly in the middle and roll it up.
- Glaze the strudel with an egg yolk.
- Bake for about 30 minutes on a lower oven rack.
- Melt the butter in a saucepan over medium heat and stir in the flour.
- Let fry briefly and immediately pour the cream into the pot.
- After the cream starts boiling, add the vegetable stock and the tomato paste.
- Let simmer until the liquid has been reduced, stirring constantly.
- Season the sauce with salt, pepper and nutmeg.
- Serve two or three pieces strudel over sauce.
For the strudel:
For the cream sauce:
