Potato Strudel

For the potato strudel, first boil the potatoes, peel, cut into thin slices. Remove the peel from the onion, chop and sauté in the fat until translucent. Add potatoes, whipping cream and kitchen herbs, season with salt and pepper. Heat while stirring constantly, the whipped cream should boil slightly. Let it cool down.

Defrost the puff pastry. Preheat the oven to 225 °C. Remove seeds from peppers and dice. Also dice onion and garlic, sauté in oil until translucent, add peppers and sauté briefly. Add thyme, wine and clear soup. Stew gently for 20 minutes.

Strain everything through a sieve, add whipped cream and paprika powder. Heat only briefly, otherwise the paprika powder will become bitter. Season with salt and cayenne pepper.

Roll out puff pastry on floured work surface to a rectangle (30 x 35 cm). Place potatoes in the center, fold edges over and brush with egg to hold together.

Place the strudel, seam side down, on a cold rinsed baking sheet, folding the end under. Brush strudel with egg, prick a few times with a fork. Bake for 10 minutes at 225 °C (gas: level 4), then reduce to 200 degrees (gas: level 3) and finish baking for another 10 minutes.

Cut the potato strudel into slices and serve with the paprika cream and thyme.

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