I began making this breakfast strudel a few months ago, and our guests frequently request the recipe. The ingredients of the strudel may be adapted to suit your tastes and what is available fresh and local. Here’s the basic recipe. I hope you enjoy creating your own unique Breakfast Strudel.
Note: This strudel is a great vegetarian entree, but you can also add meat for the carnivores. Consider adding chopped, cooked bacon or diced ham to the eggs.
Ingredients:
Instructions:
Thaw puff pastry according to package directions. While preparing other ingredients, keep thawed puff pastry on parchment lined baking sheet, covering with film, in the refrigerator.
Whisk eggs, add salt and pepper.
Saute bell peppers and green onions until tender. I prefer the red peppers for color.
Prepare egg wash by whisking one egg, and adding water to dilute.
Remove puff pastry from refrigerator, and prepare the pastry. The pastry appears to be in thirds. With a sharp knife or pizza cutter, cut a series of approximately eight “wings” at an angle on each outer 3rd of the puff pastry, leaving a 1/2 inch tail at the bottom of the pastry. Looking at the pastry, the appearance reminds me of an arrow head.
Over high heat, scramble eggs along with the bell peppers & onion mixture, until soft scrambled. Spread the eggs over the center third of the puff pastry. Spread the cheese over the egg.
Starting at the top of the pastry, wrap the eggs with the puff pastry, overlapping the cut “wings” of the pastry to hold the eggs. Tuck the pastry “tail” under the last wings to seal the pastry. Brush egg wash over the puff pastry. Sprinkle with grated Parmesan.
Bake at 400 degrees for 15-20 minutes, until puffed and golden brown. Serve hot.
Need a video please can’t quite follow.
Thanks.
It is not as hard as it sounds! I will see if we can make a quick video of this.