Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

Ingredients Nutrition

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.
Most Helpful

5 5

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!

5 5

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!