1 lb puff pastry
2 lbs potatoes
1 cup sour cream
1 teaspoon sea salt
1 teaspoon fresh rosemary, chopped
fresh cracked pepper
1/2 teaspoon minced garlic
1 egg yolk
1 tablespoon milk
Preheat oven to 350°F. Roll puff pastry on a sheet of parchment paper until it is a 16×16 square. Transfer parchment and puff to a large baking sheet. Cover and chill while you prep your potatoes.
Peel, rinse and thinly slice potatoes. Toss with sour cream, salt & pepper, rosemary and garlic. Place potatoes in the middle of the puff pastry and wrap up.
Beat egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.
Transfer to the oven and bake for 45 minutes, rotating the pan a few times to ensure even browning. Serve warm.