Total Time
Prep 25 mins
Cook 20 mins

I love Reuben sandwiches and am never tired of finding new ways to serve them. This is an interesting twist on the typical method.

Ingredients Nutrition


  1. ABOUT 45 MINUTES BEFORE SERVING: Place phyllo on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out. Place 1 sheet of phyllo (16x12-inch) on work surface; brush with some melted butter or margarine; cover with second sheet of phyllo; brush with melted butter or margarine. Slice sheets lengthwise in half to make 2 strips. Place 1 strip on top of the other, buttered-side up.
  2. Preheat oven to 375 degrees.
  3. Drain and rinse sauerkraut; pat dry with paper towels. Place 1/6th of corned beef at end of strip. Spread 1 t. Russian dressing over corned beef; top with 1/6th of Swiss cheese and 1/6th of sauerkraut.
  4. From corned beef end, fold one corner of phyllo strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle. Continue folding over at right angles, being careful to hold filling securely inside phyllo, until you reach the end of the strip to form a triangular package.
  5. Place package, seam- side down, in 15x10-inch jelly-roll pan; brush with butter or margarine. Repeat with remaining phyllo and filling to make 6 turnovers in all. Bake turnovers 20 minutes or until golden.