Egg Strudel / Breakfast Strudel

The outer covering you see here is a puff pastry sheets which can be found in the freezer section of the grocery store. I like to have it at home for all the quick moments life throws at you.  I have seen a recipe for making puff pastry sheets from scratch, in one of the French cookbook  I am currently surfing through and I would like to try making it someday just for the fun of it. Its a little time consuming and looking at the procedures I have not developed patience for it yet.  I will update it in the current post whenever I do it.

Open the pastry sheet and thaw it on a lightly floured parchment paper or baking sheet for 40 minutes or as per package instructions. Leave the space in the center and cut 1 inch strips at a 45 degree angle along the sides as shown above. Once thawed, brush lightly with melted butter.

Place the filling in the center of the sheet leaving space on the top, bottom and sides of the sheet. Fold the top on the sheet, then the strips alternating on each side creating an overlapping braided pattern.

Brush the strudel with egg wash and sprinkle with sesame seeds. Bake in a preheated 400 degrees oven for 25-30 minutes till the top turns golden brown.

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Egg Strudel / Breakfast Strudel

Prep Time

10 mins

Cook Time

30 mins

 

Servings: 2 Strudel

Ingredients

• 2 puff pastry sheets
• 1 egg beaten well for brushing
• 1 tablespoon sesame seeds
• 2 tablespoons melted butter for brushing the inside of pastry sheet
• FOR STUFFING:
• 1 1/2 tablespoon oil
• 3 cups onions sliced approximately 2 large onions
• 1 medium tomato
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala / All spice mix Garam masala recipe
• 1 teaspoon chilly powder or paprika
• 3 boiled eggs

Instructions

1. FOR THE STUFFING: Heat oil in a pan on medium - high heat and add onions. Add salt and let the onions caramelize well, stirring occasionally taking care that the onions doesn't burn turning the heat down as required. Once caramelized add turmeric powder + garam masala + chilly powder, sauté and add tomatoes.
2. Saute well till the water content evaporates, add sliced boiled eggs, mix and keep the mixture aside to cool.
3. FOR THE STRUDEL: Open the pastry sheet and thaw it on a lightly floured parchment paper or baking sheet for 40 minutes or as per instructions. Leave the space in the center, top and bottom and cut 1 inch strips at a 45 degree angle along the sides. Once thawed, brush lightly with melted butter.
4. Place the filling in the center of the sheet leaving space on the top, bottom and sides of the sheet. Fold the top on the sheet, then the strips alternating on each side creating an overlapping braided pattern.
5. Brush the strudel with egg wash and sprinkle with sesame seeds.
6. Bake in a preheated 400 degrees Fahrenheit or 205 degrees Celsius oven for 25-30 minutes or till the top is dark golden brown.

Recipe Notes

VEGETARIANS : Sauté green peppers instead of eggs.
Instead of egg wash use milk to brush the top of the strudel.