Updated Thursday, October 11th, 2007
Total Time: 60
Yield: 2 loaves
It'll look as though you spent hours, but in truth it's really just fancy scrambled eggs folded into dough.
See the original story featuring this recipe, including photos of step-by-step instructions -- Easy, Elegant Holiday Recipes.
In a large saute pan over medium-high heat, melt butter and cook potato cubes 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion becomes translucent, flipping ingredients with a spatula occasionally, being careful not to break up potato. Add bacon. Lower heat to medium.
In a medium bowl, whisk together eggs and scallions. Add to saute pan. Fold in cream cheese and cheddar and scramble gently until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).
Heat oven to 375 degrees. In a small bowl, whisk together egg white and water. On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle. Place on a baking sheet lined with parchment or Silpat.
Trim pastry by cutting off the top corners and cutting 6-7 angled strips, each 1-inch wide by 2 1/2-inches long (see photos in the original article link in the recipe intro). Spoon half of the egg mixture into the center then fold the bottom flap up and over the filling. Braid by folding the strips alternately towards the center, overlapping them as you go. Brush with egg wash.
Repeat the process with the other pastry sheet, then bake 25-30 minutes, or until browned.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111