Potato and Cream Cheese Strudel

For the potato cream cheese strudel, boil the potatoes, peel them, press them through the potato ricer and let them cool a bit.

Mix 1/2 cup cream cheese with 1/2 cup spoon cheese and set aside. Mix the remaining cheese with the eggs into the potato mixture, season generously with salt and nutmeg and spread on the rolled out puff pastry.

On the bottom half, spread the cheese mixture set aside and roll up.

Place the potato-fresh cheese strudel on a baking tray lined with baking paper, prick with a fork and bake at 200 °C for approx. 40 minutes.

Preparation Tip:

Serve as a main course with e.g.: a chive sauce or as a side dish with meat dishes.

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