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Friday, August 10, 2012

BLT Strudel

Another dish from our weekly game.  I found this recipe here, she has a wonderful site, so if you haven't paid her a visit you need to put it on your to do list.  I've found many recipes that I will be trying.
This is a great brunch idea (we had it for lunch, though)  And really you could make any combo filling you like.  Also this would be a great Holiday recipe, because you can make the filling the day ahead.  I think this will go on the list for Christmas Morning Breakfast.

BLT Strudel
from Paula Deen's Best Dishes 2011

12 large eggs, divided
1/2 cup mayonnaise
1 pound bacon, chopped
1 6-ounce package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese
1 cup chopped seeded tomato
1/4 teaspoon salt
1 17.3-ounce package frozen puff pastry, thawed

Crack 11 of the eggs in a large bowl and whisk them with the mayonnaise until smooth. Set aside.

Heat a large skillet over medium heat and add the bacon. Cook until crisp, then remove it with a slotted spoon to a plate lined with paper towels. Drain all but 1 tablespoon bacon drippings from the skillet.

To the remaining bacon drippings, add the spinach and garlic and saute until the spinach is wilted, approximately 1-2 minutes. Add the eggs and cook until they are set but not dry, stirring occasionally.

Remove the skillet from heat. Stir in the cooked bacon, tomato, cheese and salt. Transfer the egg mixture to a medium bowl. Cover and chill for 30 minutes.

Preheat the oven to 400. Line a rimmed baking sheet with parchment paper.

Roll one sheet of puff pastry to 12x10-inches on a lightly floured surface. Spoon half of the egg mixture down the long center of the pastry, leaving 3 inches on either side and one inch at the ends.  Using a very sharp knife, cut the pastry's 3-inch side borders into 1-inch strips. Crisscross the strips over the filling to make a weave look.

Transfer the strudel to one side of the baking sheet. Repeat the process with the other puff pastry and the rest of the egg mixture.

Whisk the last egg in a small bowl and brush it over both strudels. Then put the baking sheet in the oven and bake for 30 minutes or until the pastry is golden brown.
Just out of the oven
 One of these fed 3.  My friend Micheal is a real good eater.  But I would say that you could feed 4 and maybe 1 small child.
Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do  ALL the things YOU Love.


Nash Nordin said...

Wow! These looks delicious! I love how the picture of cheese, spinach and tomato combines together. I have to try this one.

Atty said...

Thanks for the nice comments and also for stopping by.

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