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
- 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.
- In a large skillet over medium-high heat cook the bacon until crisp, drain on a paper towel, finely chop, and set aside.
- Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- 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.
- 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
- 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.