Potato Strudel (Erdaepfelstrudel)

  1. Put the potatoes in a saucepan; add cold water to cover and salt.
  2. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender.
  3. Drain.
  4. When the potatoes are cool enough to handle, peel them.
  5. Grate or, preferably, put them through a food mill or ricer.
  6. Do not use a food processor, or they will become gummy.
  7. There should be about 1 3/4 cups, the amount needed.
  8. Cut the bacon into 1/4-inch cubes.
  9. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
  10. Add the onion and cook, stirring, until lightly browned.
  11. Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper.
  12. Add the egg yolks and blend.
  13. Preheat the oven to 425 degrees.
  14. Melt the butter.
  15. Carefully lay out one rectangle of phyllo-strudel pastry.
  16. Brush it with half the butter.
  17. Carefully lay a second rectangle on top of the first.
  18. Brush it all over with the remaining butter.
  19. Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left.
  20. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily).
  21. Fold over right and left edges of the pastry.
  22. Roll the dough bottom to top to enclose the filling in a sausagelike shape.
  23. Butter a large baking sheet.
  24. Carefully transfer the potato-filled pastry, seam side down, onto it.
  25. Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top.
  26. Cut on the diagonal into slices about 1 1/2 inches thick and serve.

potatoes, salt, lean bacon, onion, parsley, freshly ground pepper, egg yolks, rectangles, butter, butter

Taken from cooking.nytimes.com/recipes/2061 (may not work)

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