Potato Strudel (Krompiruša) – Original Version with Dough

Back in 2015, I shared my first krompiruša recipe – a simple, rustic potato strudel rolled in thin dough, baked until golden and irresistibly fragrant.

It quickly became one of the most popular recipes on Blaž kuha, gathering tens of thousands of views and a loyal following.
Recently, to celebrate its anniversary, I created a lighter gluten-free version with rice paper → Gluten-Free Potato Spiral Pie.
Still, nothing quite replaces the nostalgic charm of this original – soft potato filling, sweet onion, creamy sour cream, all wrapped in thin dough and brushed to perfection while baking.

Serves: 4
Time: ~50 min
Oven: 185 °C / 365 °F

Ingredients

Filling

• 1 kg potatoes, peeled and coarsely grated (about 2.2 lb)

• 2 large onions (≈ 2× 180–200 g), coarsely chopped

• 250 g sour cream (about 1 cup)

• 1½ tsp fine salt

• ⅓ tsp coarsely ground tri-color pepper (or black pepper)

• ¼ tsp freshly grated nutmeg

Dough & baking

• 500 g fresh rolled strudel/phyllo dough (6 sheets)

• 100 ml neutral oil (about 7 tbsp)

• 100 ml cold water (for brushing mix)

Instructions

1. Prep potatoes. Peel, rinse and coarsely grate the potatoes.

2. Make the filling. Add sour cream, chopped onions, salt, pepper and nutmeg. Mix well.

3. Fill & roll. Lay one sheet of dough on the work surface. Spoon 1/6 of the filling over it and spread evenly. Roll up into a log. Repeat with all 6 sheets.

4. Pan. Grease a baking pan with a little oil. Arrange the logs side by side.

5. Brush. Mix the remaining oil with 100 ml cold water. Brush the logs generously.

6. Bake. Bake at 185 °C / 365 °F for ~40 min. During baking, brush the logs twice more with the oil-water mix.

7. Serve. Rest briefly, slice, and enjoy warm.

💡 Tip: For extra flavor, sprinkle grated cheese over the filling before rolling.
And if you’d like a lighter twist, try my gluten-free rice paper krompiruša – equally crispy, just different in texture