"Those who forget the pasta are condemned to reheat it."--Unknown

Egg Scramble Strudel Recipe

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This recipe for Egg Scramble Strudel, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box puff pastry dough2 tbsp. unsalted butter1 cup frozen cubed has brown potatoes1 cup diced red or green bell pepper1/2 cup diced onion1 cup diced smoked ham11 eggs2 tbsp. minced fresh chives4 oz. cream cheese, softened2 tbsp. orange juice1 egg1 tbsp. water2 tbsp. shredded Parmesan

Directions:
Directions:
Preheat oven to 400. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onions; saute 3 minutes then add ham.Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while rolling the pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry to 12x10 inches, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid as shown. Repeat with remaining pastry and egg filling. Transfer parchment and strudels to baking sheets.Combine the remaining egg and water; brush over top of strudels and sprinkle with cheese (at this point strudels may be wrapped in plastic and chilled overnight.) Bake strudels for 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

Number Of Servings:
Number Of Servings:
2 strudels
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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