Ham Strudel

Submitted by breezermom

"This is a yummy savory strudel filled with ham, rice, and cheese. From the Junior League of Rochester, NY."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 large onion, finely chopped
• 1 cup butter, melted and divided
• 1 1⁄2 cups chicken broth
• 3⁄4 cup long-grain rice, uncooked
• 1 -2 tablespoon fresh parsley, minced
• 10 sheets frozen phyllo pastry, thawed
• 4 ounces cooked ham, thinly sliced, cut into very thin strips
• 1 cup swiss cheese, shredded
• 1 cup cheddar cheese, shredded
• paprika

directions

1. Saute onion in 1 tbsp melted butter in a large saucepan over medium-high heat, stirring constantly, until tender. Add the chicken broth and bring to a boil. Stir in rice; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and the liquid has been absorbed. Set aside, and let cool. Stir in parsley.
2. Work with 1 sheet of phyllo at a time, keeping the remaining sheets covered with a slightly damp towel so they don't dry out. Layer phyllo sheets on a work surface, brushing each sheet with the remaining 3/4 cup plus 3 tablespoons melted butter. Spoon the reserved rice mixture over phyllo, spreading to within 1 inch of sides. Sprinkle the ham over the rice mixture, then top with the cheeses.
3. Starting at the short side, fold the phyllo over 1 inch; fold each long side over 1 inch. Roll up phyllo, starting with the short side. Place the phyllo, seam side down, on a lightly greased broiling rack in a broiler pan. Brush with any remaining melted butter. Make several diagonal slits, about 1/4 inch deep, across the top of the pastry with a sharp knife. Sprinkle with paprika. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden.
4. Let stand 5 minutes before serving.

Reviews

[AuntMary]

This was a big hit with my family. I did use mozzarella instead of swiss. And my only other comment is that I split this into 2 rolls. I buttered a 14x11 jelly roll pan as a template and laid out the phyllo dough as I brushed it with butter, added half the filling and repeated the process 2 make 2 nice size rolls. Thanks for sharing!

 

[Dantana]

Great recipe! I made it exactly as written and I won't change a thing next time we make it. Thanks for sharing such, this was a good one!

 

[Fairy Godmother]

I have made this a few times and it always get rave reviews and requests for the recipe.

 

[Recipe Reader]

This is a tasty treat. I cut this recipe in half, and it made a lovely dinner with some salad. I added some dried herbs to the rice mixture to replace the fresh parsley (didn't have any) and the cheese I used was actually a mozzarella and provolone blend. I also spread a little mustard onto the top layer of phyllo before adding the filling. It turned out great. Thanks breezermom for posting.

 

[Lori Mama]

Thumbs up from my husband. Nice change of pace to use up some leftover ham from the holidays. A small observation, it was a little hard to cut. But that's the nature of the Phyllo beast I suppose. Made for Everyday Holiday Tag. :)