POTATO AND RICOTTA STRUDEL

Preparation Method :

• Heat butter in pan, add leek, bacon and garlic, cook, stirring, until leek is soft.
• Boil, steam or microwave potatoes until tender; drain.
• Push potato and ricotta through fine sieve.
• Combine potato and ricotta with leek mixture, parmesan cheese, egg, nutmeg and herbs; mix well.
• Layer pastry sheets together, brushing each with some of the extra butter.
• Shape potato mixture into 10cm x 30cm rectangle along centre of pastry.
• Fold in ends, roll over to enclose filling.
• Place strudel seam side down on oven tray, brush with extra butter, sprinkle with topping.
• Bake in moderately hot oven 25 minutes, reduce heat to moderate, bake further 15 minutes or until browned.

Topping:

• Combine both ingredients in bowl; mix well.