pondlady
11-03-2006, 07:03 PM
Oven: 400
20—30 Minutes
2 sheets puff pastry
2 T butter
1 c frozen cubed hash brown potatoes
1 c green peppers
1/2 c onions
1 c ham
11 eggs
4 oz cream cheese
2 T orange juice
1 egg
1 T water
2 T parmesan cheese
Preheat oven. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes. Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham. Add eggs, cream cheese and orange juice in blender. Blend at medium til mixed well. Add eggs to the pan and scramble until set. Season with salt and pepper to taste. Refrigerate eggs while working with puff pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry length wise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps. Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle. Fold up the flaps at both ends, then braid the strips across the filling. Lift parchment and strudes onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing. Makes 20 servings.
20—30 Minutes
2 sheets puff pastry
2 T butter
1 c frozen cubed hash brown potatoes
1 c green peppers
1/2 c onions
1 c ham
11 eggs
4 oz cream cheese
2 T orange juice
1 egg
1 T water
2 T parmesan cheese
Preheat oven. Thaw pastry according to package directions, about 30 minutes. Melt butter in a large nonstick skillet over medium high heat. add potatoes and sauté 5 minutes. Stir in bell pepper (can be red or green) and onion; sauté 3 minutes then add cubed ham. Add eggs, cream cheese and orange juice in blender. Blend at medium til mixed well. Add eggs to the pan and scramble until set. Season with salt and pepper to taste. Refrigerate eggs while working with puff pastry. Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry length wise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps. Spoon half the egg mixture down the center; cut strips on both sides at a 45 degree angle. Fold up the flaps at both ends, then braid the strips across the filling. Lift parchment and strudes onto baking sheets. Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing. Makes 20 servings.