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Austrian Potato Strudel


1 lb (500 grams) floury potatoes, like Russet, peeled and cubed
1 teaspoon caraway seed
1 cup (250 grams) Quark
2 teaspoons fresh mint, minced (optional)
3 tablespoons unsalted butter or oil
3.5 ounces (100 grams) lean bacon, diced
1 leek, thinly sliced
1 onion, diced
1 large egg and 1 egg yolk
2 sheets of prepared strudel dough or phyllo dough (do not use puff pastry dough)



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