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1
Preheat oven to 400u00b0F.
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2
Thaw pastry according to package directions, about 30 minutes.
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3
Melt butter in a large nonstick skillet over medium high heat. add potatoes and saute 5 minutes.
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4
Stir in bell pepper (can be red or green) and onion; saute 3 minutes then add cubed ham.
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5
Add eggs cream cheese and orange juice in blender blend at medium till mixed well.
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6
Add eggs to the pan and scramble till set.
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7
Season with salt and pepper to taste.
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8
Refrigerate eggs while working with puff pastry.
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9
Unfold a pastry sheet on a work surface that's been lightly dusted with flour. Roll pastry lengthwise to 12X10 then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry cut off top corners notch bottom to create flaps.
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10
Spoon half the egg mixture down the center; cut strips on both sides at a a 45 degree angle.
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11
Fold up the flaps at both ends, then braid the strips across the filling.
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12
Lift parchment and strudels onto baking sheets.
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13
Combine the remaining egg and water; brush over top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden.
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14
Let cool 5 minutes before slicing.
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15
The ingredients in this can be altered in anyway -- I have used Italian sausage instead of ham and mozzarella cheese. You could do all kinds of different combinations.
