2 | sheets store-bought puff pastry dough |
2 | Tbsp. unsalted butter |
2 | Cups par-boiled new potatoes, cooled |
1 | diced red or green bell peppers |
1 | cup diced onion |
14 | Eggs (set aside 1 egg for egg wash) |
2 | T minced parsley |
8 | oz. cream cheese, softened + 1 cup shredded cheddar |
Dice potatoes and par-boil 6-8 minutes until just tender, but still firm. Set aside
Thaw pastry according to package directions, about 30 minutes. Preheat oven to 400°
Melt butter in a large skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell peppers and onion – sauté 3 minutes
Whisk together eggs and parsley. Add them to the skillet; scramble just until set. Season eggs with salt and pepper to taste. Stir cream cheese and cheddar & mix until just blended. Refrigerate mixture.
Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise into 10×12-inch rectangle. Transfer pastry to parchment lined baking sheet. Fill with ½ egg mixture along 1 side (leaving a small border for sealing). Fold pastry sheet over eggs and crimp edges with fork. Trim any ragged pastry edges and decoratively vent top pastry. Repeat with remaining pastry and egg filling.
Brush top of pastries with egg wash made from 1 egg and 2t water.
Bake until golden, 20–30 minutes. Let strudels cool 5 minutes before slicing.