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Potato Rosemary Strudel

Prep time
1 1⁄2 hours
Special Diets
Vegetarian | Ovo-vegetarian | Lacto-vegetarian

Adapted from


This is one of those effortlessly delicious and good-looking dishes that's great to have in your repertoire. It also re-heats really well, so bake it a day in advance if you'd like, then put in the oven to heat through just before serving.


1 lbpuff pastry (thawed if frozen, according to package directions)
2 lbpotatoes (peeled and thinly sliced to 3/8-inch)
1 csour cream
1 tsalt
1 trosemary (fresh, chopped)
  black pepper
1⁄2 tgarlic (minced)
1 egg yolk (beaten)
1 Tmilk


Preheat oven to 350˚F.

Roll out the pound of puff pastry on a sheet of parchment paper. The separate sheeets will stick together as you roll. Roll it out into a 16x16-inch square. Transfer the parchment (with the pastry) to a large baking sheet. Cover and place in the refrigerator.

Place the peeled potatoes in a large mixing bowl. Fold in the sour cream, and sprinkle with salt, rosemary, minced garlic, and a generous pinch of black pepper.

Remove puff pastry for the refrigerator, then arrange the potato and sour cream mixture in a long rectangular mound in the center of the puff pastry square. Fold the sides over to cover the potatoes, and gently press down the ends to seal. Run a very sharp knife crosswise over the strudel, creating several shallow diagonal slashes.

In a small bowl, combine the egg yolk and the milk. Brush this over the top of the strudel and sprinkle with a bit of salt. Bake for 45 minutes. occasionally rotating the pan to ensure even browning. Serve hot.