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1
Put the potatoes in a saucepan; add cold water to cover and salt.
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2
Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender.
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3
Drain.
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4
When the potatoes are cool enough to handle, peel them.
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5
Grate or, preferably, put them through a food mill or ricer.
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6
Do not use a food processor, or they will become gummy.
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7
There should be about 1 3/4 cups, the amount needed.
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8
Cut the bacon into 1/4-inch cubes.
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9
Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.
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10
Add the onion and cook, stirring, until lightly browned.
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11
Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper.
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12
Add the egg yolks and blend.
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13
Preheat the oven to 425 degrees.
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14
Melt the butter.
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15
Carefully lay out one rectangle of phyllo-strudel pastry.
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16
Brush it with half the butter.
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17
Carefully lay a second rectangle on top of the first.
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18
Brush it all over with the remaining butter.
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19
Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left.
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20
Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily).
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21
Fold over right and left edges of the pastry.
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22
Roll the dough bottom to top to enclose the filling in a sausagelike shape.
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23
Butter a large baking sheet.
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24
Carefully transfer the potato-filled pastry, seam side down, onto it.
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25
Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top.
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26
Cut on the diagonal into slices about 1 1/2 inches thick and serve.
