Hungarian Breakfast Feast: Gourmet Layered Strudel with Mushroom Dill Sauce and Traditional Paprika Potatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pack ready
• made puff pastry sheets 2 cups mixed fresh berries (raspberries, blueberries, and blackberries) 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1 cup creme fraiche 1 large onion, finely chopped 2 cloves garlic, minced 8 oz button mushrooms, sliced 1/4 cup fresh dill, chopped 2 large russet potatoes, peeled and diced 3 tablespoons sweet Hungarian paprika 2 tablespoons vegetable oil Salt and pepper, to taste

Instructions

1. a. Prepare the puff pastry sheets according to package instructions. b. In a small bowl, combine mixed berries, sugar, and vanilla extract. Set aside. c. In a separate bowl, mix creme fraiche with a touch of salt and pepper to taste. Refrigerate until ready to serve. d. Heat vegetable oil in a pan over medium heat. Sauté onions and garlic until translucent, then add mushrooms and cook until browned. e. Stir in fresh dill and 2 tablespoons of sweet Hungarian paprika. Cook for an additional 2 3 minutes to release the flavors. Set aside. f. Boil the potatoes in salted water until tender, then drain and set aside. g. In another pan, heat a small amount of oil and sauté the potatoes with 1 tablespoon of sweet Hungarian paprika until crispy and well seasoned. Season with salt and pepper to taste. Set aside. h. Assemble the layers: pastry sheet, mushroom dill sauce, potato layer, creme fraiche mixture, and finally the mixed berry layer. Repeat until all ingredients are used. i. Bake in a preheated oven at 375°F (190°C) for 20 25 minutes or until golden brown. Allow to cool slightly before slicing.

Chef’s Insight

Use high-quality sweet Hungarian paprika to elevate the flavors of this dish.

Notes

Feel free to substitute any preferred berries or mushrooms for a personalized touch.