Ham Strudel
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 ⓘ
Instructions
- 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.
- 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.
- 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.
- Let stand 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
790
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).