Potato strudel

Cute potato strudel? Why not! Aromatic potatoes with the addition of lemon, vanilla sugar, almonds and raisins wrapped in thin crusts will delight you. The only dilemma is - to use almonds or hazelnuts?

Preparation steps

Peeled potatoes cut into cubes, cook, drain, then make a puree and cool.
Add eggs, egg yolks, powdered sugar, vanilla sugar, ground almonds, grated lemon zest and juice, and raisins previously soaked in rum to the potatoes.
Use the prepared stuffing to prepare the two strudels as follows. Coat three thin crusts with melted butter and place one on top of the other.
Put half the amount of stuffing on the crust (do not coat the crust with the stuffing, but apply the stuffing about 8 cm wide with a spoon).
Put another crust over the stuffing, coat with butter and fold together. Do the same with the remaining filling and thin crusts.
Place the strudels on an oiled mold and bake in an oven preheated to 180 ° C for 35-40 minutes.

Serving

Cool the baked strudels a little, sprinkle with powdered sugar and serve.

Advice

The strudel will be even more aromatic if you replace the almonds with roasted hazelnuts.

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