Potato strudel

by | Sep 25, 2020 | Breads, buns & biscuits

We can call these rolls the poor men’s strudel because in lean years when poppy seeds and walnuts were not avaible or people couldn’t afford them, potato was the cheapest choice to have strudel.

This strudel is filled with – despite expectations – a sweet mixture of mashed potatoes, eggs, sugar and vanilla, which is topped with some sour cream before rolling up.

You can save some work by using a store-bought phyllo dough instead of making your own strudel dough. If you decide on homemade dough, you can use this recipe, just decrease the quantities to about one-third of the original amounts.

Potato strudel
Potato strudel – photo: zserbo.com


  • 9 phyllo sheets
  • 1 kg (~2 1/4 lbs) potatoes
  • 2 eggs
  • 3+4 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 4 heaping tbsp sour cream
  • 5-6 tbsp oil or melted lard

Peel and dice the potatoes and cook them in a pot of mildly salted water until they are soft enough to break up when pressed with a fork.

Once the potatoes are done, drain them in a colander, then mash them with a potato ricer. Add 3 tablespoons of powdered sugar and vanilla extract to the mashed potatoes and mix until well combined. Set aside and let it cool until lukewarm.

Separate the egg whites from the egg yolks. Add 4 tablespoons of powdered sugar to the egg whites and whip until stiff peaks form. Add egg yolks to the sweetened potatoes and whisk together. Finally gently fold in the egg white foam.

Brush 3 phyllo sheets with a light coating of oil or melted lard and stack them on top of each other. Place one-third of the filling along the short side of the sheets, then spoon some sour cream on top of the potato mixture. Turn in the ends and roll the filling into the sheets until a roll is formed. Transfer the strudel on a baking sheet lined with parchment paper.

Repeat the process with the remaining 6 phyllo sheets and filling until you get 3 potato strudel rolls. Brush the top of the rolls with oil or melted lard and bake them in an oven preheated to 190°C / 374°F for 20-25 minutes or until the strudels turn golden brown.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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