Slovakian Savory Potato Strudel

Makes 25-30 struedel Rickey Russet

Drapáky is a traditional recipe from Nitra, a region in western Slovakia near Austria. The savory streudel are typically served with vegetable-based soups, but they can also be served as an appetizer.

  • 2 pounds Rickey Russet potatoes, peeled and cubed
  • 4 strips of thick-cut bacon
  • 1 egg, beaten
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 4 tablespoons butter, melted and cooled
  1. Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are falling apart. Drain potatoes and let cool.
  2. In a large skillet over medium-high heat cook the bacon until crisp, drain on a paper towel, finely chop, and set aside.
  3. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
  4. Transfer the cooled potatoes to a large mixing bowl, add the egg, salt, and half the flour. Mix with a spoon until a shaggy dough forms. Continue adding flour while kneading the dough with your hands until a firm but soft dough forms. Turn out onto a lightly flour surfaced and continue kneading until smooth.
  5. Roll the dough into a large rectangle, about ¼-inch thick. Spread the surface with melted butter and sprinkle with chopped bacon. Starting with the long edge, roll the dough into a log. Use a sharp chef’s knife to cut the log crosswise into ½-inch slices. Set the slices on the sheet pans, press down gently on each one with your palm to
    flatten slightly.
  6. Bake the strudel slices on one side for 10 minutes, turn the slices over, and bake for another 8-10 minutes or until golden brown. Serve warm.