Inspired by my recent trip to Innsbruck and Strudel-Cafe-Kroll, I decided to make a “cheater” (with puff pastry) savory strudel, Potato, Cabbage + Bacon Strudel. Very easy filling (which also tastes great with a fried egg as breakfast hash), and a simple faux braided top. Makes a great lunch or brunch dish, and can be served hot or at room temperature. Delicious and looks pretty too.
