Potato strudel with tomato-herb dip



Cook and peel the potatoes, then grate them coarsely. Mix with egg and parsley and then season with salt, pepper and nutmeg. Optionally add some semolina to thicken potato filling.


Preheat oven. Roll out the pastry and spread the potato filling on the lower edge lengthwise, then roll it in. Brush with egg wash for a nice golden-brown finish. Bake in the oven for approx. 25-30 minutes at 200 °C.


For the dip, halve the tomatoes, remove the stem and cut the tomato meat into small cubes. Mix the herbs with the sour cream, season and finally add the tomato cubes.

Our Tip:

This strudel makes a fantastic side dish to go with cooked meats.


  • 270 g Wewalka puff pastry

  • 300 g potatoes

  • 1 egg

  • 1 tbsp. of fresh parsley

  • Salt and pepper from grinder

  • Nutmeg, grated

  • Possibly 1-2 tbsp. of semolina

  • 2 tbsp. of crème fraiche

  • egg wash to brush pastry

  • Dip:

    • 250 g sour cream
    • 2 tomatoes
    • 1 tbsp. fresh basil, chopped
    • 1 tbsp. fresh thyme, chopped
    • 1 tbsp. fresh marjoram, chopped
    • 1 tbsp. fresh mint, chopped

General Information


Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5


25-30 Min.


Serves 2-3