Traditional Potato Strudel | Crispy Homemade Classic

Name: Traditional Potato Strudel | Crispy Homemade Classic
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 1000 g potatoes; 1 pack of strudel pastry; 2 onions; 80 g lard; 1 tsp salt; 1 tsp ground black pepper; 100 g sour cream; 1 egg

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55 min

Under an hour

Kifli Kukták

A hagyományos magyar konyha egyik legfinomabb őszi tepsis étele a borsos krumplis rétes. Az aranybarnára pirított hagymás, selymes tört burgonyás töltelék a ropogós, vékony réteslapokba tekerve a nagymamák receptjeit idézi. Kívül ellenállhatatlanul ropogós, belül puha és kellemesen fűszeres – tökéletes meleg ebédre vagy vacsorára egy kanál hűs tejföllel kísérve.

Ingredients

Price per portion:HUF 1,035.11

You probably have at home

Ground black pepper 1 tk őrölt fekete bors

Preparation method

Preparing the filling

Peel the potatoes, cut them into equal-sized cubes, and cook in lightly salted water until completely soft, about 15-20 minutes, then drain and mash while still warm using a potato masher.

Finely dice the onion. Heat 50 g of lard in a pan, add the onion, and sauté over medium heat until golden yellow and sweet.

Mix the sautéed onion together with its fat into the mashed potatoes. Season with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper (be generous with the pepper according to the traditional recipe), then stir until smooth and creamy, and allow to cool until lukewarm.

Chef's tip

The soul of traditional Hungarian potato strudel is good-quality lard and generous black pepper: the pepper gives a pleasant warmth to the creamy potatoes.

If you desire an even richer flavor, you can also mix finely chopped smoked bacon cracklings or a little sweet paprika into the sautéed onions.