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+ servings

Rosemary Potato Strudel

Course Side Dish
Cuisine American
Servings 8
Author Simple Bites


  • 1 package frozen puff pastry
  • 2 pounds potatoes thin sliced on mandolin
  • 1 C . sour cream
  • 1 t . sea salt
  • 1 T . fresh rosemary chopped
  • 1 T . fresh chives chopped
  • 1 T . garlic minced
  • fresh cracked pepper
  • Glaze:
  • 1 egg yolk
  • 1 T . milk


  1. Preheat oven to 350 degrees.
  2. Roll puff pastry on a sheet of parchment paper and seal the two sheets together with damp fingers to create one piece of pastry.
  3. Peel and thin slice potatoes using a mandolin. Toss with sour cream, salt, pepper, rosemary, chives and garlic.
  4. Place potatoes on the puff pastry and seal, leaving a piece of the pastry exposed. Cut the exposed pastry in thin strips on a diagonal.
  5. Wrap the pieces across the packet of potatoes. Seal all edges to form a packet.
  6. Beat the egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
  7. Transfer to oven and bake 45 minutes, rotating the pan a few time to ensure even browning.