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Potato Strudel

4 servings

Ingredients

• 120 g potatoes (peeled)
• 100 g sugar
• 4 pcs egg yolks
• 20 g butter
• lemon zest (from ½ lemon) (a little)
• 4 pcs egg whites (beaten stiff)
• strudel dough (as needed)
• currants (optional) (a little)
• butter (for brushing) (a little)
• sugar (for sprinkling) (a little)

Instructions

1. Cook the peeled potatoes until tender, then mash them while still hot.
2. Warm the sugar in a bowl on the stove, add egg yolks and butter, and the grated zest of half a lemon, stirring constantly.
3. Gently fold in the mashed potatoes and stiffly beaten egg whites.
4. Spread this filling onto the rolled-out strudel dough.
5. Sprinkle with currants, if desired.
6. Roll up the strudel, place it in a buttered casserole dish, brush with butter, sprinkle with sugar, and bake until nicely browned.

Modernized from a treasured 19th-century German cookbook.