Bacon and Leek Potato Strudel

Ingredients

• 1/4 pound chopped bacon (3-4 slices)
• 1 leek, white part only, cleaned and thinly sliced
• 1-1/3 cup water
• 1/3 cup milk
• 1-1/3 cups Idaho® Spuds™ Classic Potato Flakes
• 1/2 cup ricotta cheese
• 2 sheets frozen puff pastry (one 17.3 oz. pkg), thawed
• 1 egg mixed with 2 tablespoons water

Prep

1. Heat oven to 400°F
2. Cook bacon in a medium-size saucepan over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Remove bacon with a slotted spoon reserving 2 tablespoons bacon fat in pan. Set bacon bits aside.
3. Add leeks to pan and cook until soft, about 5 minutes.
4. Add water and bring to a boil. Remove from heat
5. Stir in milk, Idaho® Spuds™ Potatoes, ricotta cheese and reserved bacon bits.
6. Roll each puff pastry sheet on a lightly floured surface to a rectangle about 8×11 inches.
7. Spread half of the potatos lengthwise on one side of each pastry to within 1/2 inch of long edge and ends. Fold pastry over filling; tightly press together edges with fingers or tines of a fork. Transfer strudels to a lightly greased or parchment lined baking sheet. Brush with egg wash.
8. Bake until puffed and golden brown, about 30 minutes. Cool completely before serving, about 30 minutes. Serve with a salad.