As Aired On May 08, 2012
Recipe Courtesy Victoria Topham, Pinon Market and CafeIngredients:
2 sheets store-bought puff pastry dough
2 Tbsp. unsalted butter
2 Cups par-boiled new potatoes, cooled
1 diced red or green bell pepper
1 Cup diced yellow onion
14 Eggs (set aside 1 egg for egg wash)
2 Tbsp. minced fresh parsley
8 oz. cream cheese, softened
1 Cup shredded cheddar cheeseDirections:
1.) Dice potatoes and par-boil 6-8 minutes until just tender, but still firm. Set aside.
2.) Thaw pastry according to package directions, about 30 minutes. Preheat oven to 400°.
3.) Melt butter in a large skillet over medium-high heat. Add potatoes and sauté 5 minutes.
4.) Stir in bell peppers and onion - sauté 3 minutes.
5.) Whisk together eggs and parsley. Add them to the skillet; scramble just until set.
6.) Season eggs with salt and pepper to taste.
7.) Stir cream cheese and cheddar & mix until just blended.
8.) Refrigerate mixture.
9.) Unfold a pastry sheet on a work surface that’s been lightly dusted with flour.
10.) Roll pastry lengthwise into 10x12-inch rectangle. Transfer pastry to parchment lined baking sheet.
11.) Fill with ½ egg mixture along 1 side (leaving a small border for sealing).
12.) Fold pastry sheet over eggs and crimp edges with fork. Trim any ragged pastry edges and decoratively vent top pastry.
13.) Repeat with remaining pastry and egg filling. Brush top of pastries with egg wash made from 1 egg and 2t water.
14.) Bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.
Pinon Market & Cafe
2095 East 1300 South
Phone: (801) 582-4539 www.pinonmarket.com