1 box puff pastry dough
2 Tbsp. butter
1 cup frozen cubed hash brown potatoes
1 cup red and green bell peppers, seeded and diced
1/2 cup onion, diced
1 cup smoked ham, diced
2 Tbsp. minced fresh chives
4 ounces cream cheese, softened
2 Tbsp. orange juice
1 Tbsp. water
2 Tbsp. Parmesan cheese, shredded
Preheat oven to 375 degrees. Thaw pastry according to package directions, about 30 minutes.
Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and saute five minutes. Stir in peppers and onion; saute three minutes, then add ham.
Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; take off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry. Unfold a pastry sheet on a work surface that’s been lightly dusted with flour. Roll pastry lengthwise to 12 x 10 inches, then transfer to a piece of parchment paper cut to fit a baking sheet. Trim pastry, fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Lift parchment and strudels onto baking sheets.
Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 30 minutes or until golden. Let cool five minutes before slicing. Makes two strudels.
Joy and Jim Fischer, Innkeeper / Owners
Firelight Inn Bed and Breakfast