Friday, April 9, 2010
Oh, Paula Deen. You had me at Puff Pastry. You can never go wrong with puff pastry right?
Even though we had this for dinner, its definitely better suited as a brunch item. Adam liked it, and I though it was good, but I'd like to make it again with a few changes...I decided that although I love bacon on its own, I'm not a fan of it mixed in with other stuff, so I might swap that out for some good sausage. Kind of changes the BLT name, but oh well.
The recipe as-is makes 2 strudels, but I cut it in half and only made one.
from Paula Deen
12 large eggs, divided
1/2 cup mayonnaise
1 lb. bacon, chopped
1 (6 oz) package fresh baby spinach
3 cloves garlic, minced
1 cup shredded Swiss cheese (I used an Italian blend and some Parm since I had it on hand)
1 cup seeded and chopped tomato
1/4 tsp. salt
1 (17.3 oz) package frozen puff pastry sheets, thawed
1. In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tbsp. bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1-2 minutes, stirring occasionaly, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.
3. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
4. On a lightly floured surface, roll 1 sheet of puff pastry into a 12x10 rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3" margin on sides and a 1" margin on top and bottom. Cut pastry on side margins into 1" strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.
5. In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices and serve.