posted by elinorw 09-12-100 6:18 AM
Potato Strudel
6 large russet potatoes
3 Tbl. unsalted butter
1 large onion, diced
1 large egg
1 cup ricotta cheese
2 Tbl. minced parsley
2 tsp. salt
1 tsp. freshly ground black pepper
pinch of nutmeg
12 sheets phyllo dough
1/2 cup unsalted butter, melted
1 cup sour cream, optional
1/4 cup chopped chives, optional
Heat oven to 450 degrees. Wash potatoes well and pierce in several places with fork. Bake until tender, about 1 hour. Set aside until cool enough to handle. Cut lengthwise in half and scoop out pulp into large bowl. Mash pulp with fork or put through potato ricer.
Melt 3 Tbl. butter in large skillet over medium heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add to potatoes with egg, cheese, parsley, salt, pepper and nutmeg. Blend well. Let cool. (Filling can be prepared 1 day in advance and refrigerated.)
Lay 1 sheet of phyllo on work surface with 1 long side facing front. Brush with melted butter. Lay second sheet on top and brush with melted butter. Repeat with 4 more sheets. Keep unused phyllo covered with wax paper and damp towel at all times.
Shape half of the potato mixture into 2-inch thick log on the phyllo near one side, leaving 2-inch border. Fold in sides of phyllo and roll up strudel. Place seam side down on 15-by-11-inch jelly-roll pan. Repeat with remaining phyllo dough and potato mixture. (The strudels may be wrapped in aluminum foil and refrigerated up to 2 days or frozen.)
Heat oven to 400. Bake until golden brown, 25-30 minutes. Let rest 3 minutes; cut into thick slices with serrated knife. Serve garnished with sour cream and chives, if desired.