Potato Strudel

This flavorful strudel features puff pastry sheets filled with creamy mashed potatoes that have been seasoned with bacon, green onion and garlic.  Prepared gravy adds a flavorful touch.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 25 minutes
  • Serves: 8

Recipe

Ingredients

  • 1 medium green onion, chopped (about 2 tablespoons)
  • 4 slices bacon, cooked and crumbled (optional)
  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed according to package directions
  • 1 can (14.5 ounces) Chicken Gravy

Directions

  1. Stir the Quick Seasoned Mashed Potatoes (see Recipe Note below), green onion and bacon, if desired in a large bowl. Cool the potato mixture to room temperature. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry on a lightly floured surface. Roll the pastry into a 16 x 12-inch rectangle. With the short side facing you, spoon the potato mixture on the bottom half of the pastry to within 1 inch of the edges. Starting at the short side, roll the pastry up like a jelly roll. Place the strudel seam-side down on a baking sheet. Tuck the ends under to seal and brush with the egg mixture.

  3. Bake the strudel for 25 minutes or until it's golden brown. Heat the gravy in a 1-quart saucepan over medium heat and serve with the strudel.

  4. Recipe Note: Quick Seasoned Mashed Potatoes:  Heat 3 cups water and 3 tablespoons butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in 3/4 cup milk, 1/4 teaspoon garlic powder and 1/2 teaspoon salt, if desired. Stir in 4 cups instant mashed potato flakes or buds until the water is absorbed. Proceed with the recipe as directed.

  5. Flavor Variation: Also delicious with Campbell's® Beef Gravy or Turkey Gravy.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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