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Potato and onion Strudel

Recently we felt like experimenting with filo or yukfa dough again.
And because Malgosia was in the mood for potatoes and this recipe reminded her of a Polish dish,
here’s the recipe for today: a simple potato and onion strudel.

We used plain filo pastry from the refrigerated section.
It’s now readily available in most supermarkets.

Kartoffel-Zwiebel Strudel

In the oven, the strudel is baked in a cast-iron pan or casserole dish, as shown here. The surface becomes crispy and the onions in the filling and on top bring a great flavor.
You can eat the strudel as a snack or as an accompaniment to a salad.
Pieces of the roll can also be removed individually and, for example, dip into a delicious dip.

Potato and onion strudel

Cook Time35 minutes
baking time25 minutes
Course: Hauptgericht, Kleinigkeit, Vorspeise
Servings: 4 servings
Author: Malgosia


  • 850 g potatoes
  • 300 g onions
  • 5 tbsp neutral oil
  • 1-2 tsp freshly ground pepper
  • 2 tsp salt
  • 8 sheets of filo pastry (approx. 30x30cm)
  • 2 tbsp olive oil


  • Peel the potatoes, cut into small pieces and cook until soft. This should take 10-15 minutes depending on the size.
  • While the potatoes are cooking, peel and slice the onions.
  • Heat the neutral oil in a pan and sauté the onions over medium-high heat until lightly colored and very soft.
  • Preheat the oven to 180°C top/bottom heat.
  • Drain the soft potatoes and either press them through a potato ricer or mash them into a fine mass with a potato masher.
  • Mix the potato mixture and ¾ of the onions in a bowl and season with salt and pepper. The remaining onions will later be spread over the finished strudel.
  • Brush a cast iron skillet or casserole dish with 1 tablespoon olive oil.
  • Spread 3 tablespoons of the potato-onion mixture on each sheet of filo pastry and roll up. Place each of these rolls in the oiled mold so that a snail is formed from all the rolls.
  • Brush the surface of the strudel with 1 tbsp olive oil and bake in the preheated oven for 25 minutes.
  • When the strudel is a nice golden color, it can be removed from the oven and the remaining onions spread over it. Best served while still warm.


The next day you can warm up the strudel perfectly. Simply put in a pan with 1 tsp oil and heat with lid on medium heat. This makes the base nice and crispy in contrast to heating it up in the microwave.

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