Krompiruša

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Lightly grease a 30cm (12-inch) round baking pan.

   Ca. 5 min.

2. 2

   In a large skillet over medium heat, warm the oil for the filling. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Cooking the onions first removes their raw bite and adds a sweeter flavor to the filling.

3. 3

   Place the grated potatoes in a large bowl. Using your hands or a clean kitchen towel, squeeze out as much excess water as possible.

   Ca. 8 min.

   Kokkens note: This step is crucial to prevent the pie from becoming soggy.

4. 4

   Add the cooked onions, salt, and black pepper to the bowl with the squeezed potatoes. Mix until everything is well combined.

   Ca. 2 min.

5. 5

   Lay one sheet of phyllo dough on a clean, dry surface. Lightly brush it all over with oil. Place a second sheet directly on top and brush it with oil as well.

   Ca. 2 min.

   Kokkens note: Keep the remaining phyllo sheets covered with a damp towel while you work to prevent them from drying out and cracking.

6. 6

   Spread about one-sixth of the potato filling in a line along one of the long edges of the stacked phyllo sheets.

   Ca. 1 min.

7. 7

   Carefully roll the phyllo into a long, thin log, enclosing the filling.

   Ca. 1 min.

   Kokkens note: Roll it snugly but not too tightly, to allow room for the filling to expand as it cooks.

8. 8

   Gently place the first log in the center of the prepared baking pan, coiling it into a small spiral.

   Ca. 1 min.

9. 9

   Repeat the process of layering two phyllo sheets, filling, and rolling to create more logs with the remaining ingredients.

   Ca. 10 min.

10. 10

    Arrange each new log around the center coil in the pan, continuing the spiral shape until the pan is full.

    Ca. 2 min.

11. 11

    Brush the top of the entire spiral generously with any remaining oil.

    Ca. 1 min.

12. 12

    Bake for 40-45 minutes, until the krompiruša is deep golden brown and crispy.

    Ca. 45 min.

    Kokkens note: If the top browns too quickly, you can loosely cover it with aluminum foil for the remainder of the baking time.

13. 13

    Remove from the oven and let it rest in the pan for at least 10 minutes before slicing and serving.

    Ca. 10 min.

    Kokkens note: Resting helps the pie set, making it easier to slice cleanly.