-
Step
1
Heat 2 tablespoons butter in medium saucepan over medium heat until hot. Add onion; cook and stir 3 to 4 minutes or until onion is tender. Add garlic; cook 1 minute or until fragrant. Stir in flour, salt and pepper; cook and stir 1 to 2 minutes.
-
Step
2
Stir in cream; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in pepper and Worcestershire sauces. Divide gravy in half; set half aside.
-
Step
3
Whisk together 4 eggs and sour cream in medium bowl. Heat large nonstick skillet over medium heat until hot Add eggs; cook 1 to 3 minutes or until eggs are scrambled and almost set, stirring occasionally.
-
Step
4
Preheat oven to 375°F. Unroll puff pastry; place on parchment lined baking sheets. Layer half of potatoes, beef, eggs and gravy lengthwise down center of pastry. Cut 10 strips, about 1-inch apart on each side of filling. Alternately fold and twist strips over filling, pinching ends together. Repeat with remaining dough, potatoes, beef, eggs and gravy.
Cooking Tip:
Lightly brush any flour off pastry before assembling strudel.
Keep pastry covered with parchment paper or a damp towel so it doesn't dry out.
-
Step
5
Whisk remaining egg in small bowl; brush egg over pastries. Sprinkle with everything seasoning.
-
Step
6
Bake 15 to 20 minutes, rotating halfway through, until golden brown and crisp. Cool slightly; slice each into 7 pieces. Serve with reserved gravy.
Sign-In
