Savory Ham and Cheese Strudel
Indulge in this delightful Savory Ham and Cheese Strudel, featuring layers of flaky phyllo pastry enveloping a deliciously creamy filling of tender rice, flavorful ham, and a blend of Swiss and cheddar cheeses. This dish is perfect for a brunch gathering or as a hearty dinner option. Originating from the creative cooks at the Junior League of Rochester, NY, this strudel is not only easy to prepare but is sure to impress your guests with its golden crust and savory aroma.
N/A
Servings
263
Calories
10
Ingredients
Ingredients
large onion
1 (finely chopped)
butter
1 cup (melted and divided)
chicken broth
1.5 cups
long-grain rice
3/4 cup (uncooked)
fresh parsley
1-2 tablespoons (minced)
frozen phyllo pastry
10 sheets (thawed)
cooked ham
4 ounces (thinly sliced and cut into very thin strips)
Swiss cheese
1 cup (shredded)
cheddar cheese
1 cup (shredded)
paprika
to taste
Instructions
1
In a large saucepan, melt 1 tablespoon of butter over medium-high heat. Add the finely chopped onion and sauté until it becomes tender, stirring constantly to prevent burning.
2
Pour in the chicken broth and bring the mixture to a boil. Add the uncooked rice, then cover the pot, reduce the heat to low, and simmer for 15 to 20 minutes, or until the rice is cooked and has absorbed all the liquid. Once done, set the rice aside to cool and then stir in the minced parsley.
3
Preheat your oven to 375°F (190°C). Work with one sheet of phyllo pastry at a time, keeping the rest covered with a damp towel to prevent drying out. On a clean surface, layer 5 phyllo sheets, brushing each with 3 tablespoons of melted butter before adding the next.
4
Spread the cooled rice mixture evenly over the phyllo, leaving about 1 inch of space around the edges. Layer the thinly sliced ham over the rice, followed by an even distribution of the shredded Swiss and cheddar cheeses.
5
Begin rolling the strudel from the short side, folding the edges inwards by about 1 inch as you go to secure the filling. Once fully rolled, place the strudel seam side down on a lightly greased broiling rack in a broiler pan.
6
Brush any remaining melted butter on top of the strudel. Using a sharp knife, make several diagonal slits about 1/4 inch deep on the surface of the pastry, then sprinkle it with paprika.
7
Bake the strudel in the preheated oven for 35 to 40 minutes or until it turns a beautiful golden brown. Allow the strudel to stand for 5 minutes before slicing and serving.
Nutrition Information
18g
Fat
19g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Ham and Cheese Strudel?
It is a savory dish featuring layers of flaky phyllo pastry filled with a creamy mixture of tender rice, ham, and a blend of Swiss and cheddar cheeses.
What is the origin of this recipe?
This recipe originates from the creative cooks at the Junior League of Rochester, NY.
How many calories are in a serving of this strudel?
Each serving contains approximately 263 calories.
What type of pastry is used?
The recipe uses 10 sheets of thawed frozen phyllo pastry.
What kind of cheese is recommended?
A combination of one cup of shredded Swiss cheese and one cup of shredded cheddar cheese is used.
How much ham is required for the filling?
The recipe calls for 4 ounces of cooked ham, thinly sliced and cut into very thin strips.
What is the fat content per serving?
There are 18 grams of fat per serving.
How many grams of protein are in this dish?
Each serving provides 11 grams of protein.
What is the carbohydrate count per serving?
There are 19 grams of carbohydrates per serving.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How is the rice prepared?
The rice is simmered in chicken broth and sautéed onions for 15 to 20 minutes until the liquid is absorbed, then mixed with parsley.
What type of rice is best for this recipe?
The recipe specifies using 3/4 cup of uncooked long-grain rice.
How do I prevent the phyllo pastry from drying out?
Keep the phyllo sheets covered with a damp towel while working with one sheet at a time.
How many sheets of phyllo are stacked for the base?
You layer 5 phyllo sheets, brushing each with melted butter before adding the next.
What liquid is used to cook the rice?
The rice is cooked in 1.5 cups of chicken broth.
How do I roll the strudel?
Begin rolling from the short side, folding the edges inwards by about 1 inch to secure the filling.
How should the strudel be placed on the baking pan?
Place the strudel seam side down on a lightly greased broiling rack in a broiler pan.
What should I do before putting the strudel in the oven?
Brush the top with melted butter, make several 1/4 inch deep diagonal slits, and sprinkle with paprika.
How long does the strudel need to bake?
It should bake for 35 to 40 minutes until it is golden brown.
Does the strudel need to rest after baking?
Yes, allow the strudel to stand for 5 minutes before slicing and serving.
What kind of onion is used?
One large onion, finely chopped, is sautéed for the rice mixture.
How much butter is needed in total?
The recipe requires 1 cup of melted butter, used in divisions for sautéing and layering.
What spice is used for garnishing the top?
Paprika is sprinkled on top of the pastry before baking.
Can this be served for brunch?
Yes, it is described as perfect for a brunch gathering or a hearty dinner.
What herb is added to the rice?
1-2 tablespoons of minced fresh parsley are stirred into the cooked rice.
How much space should be left around the edges when spreading filling?
Leave about 1 inch of space around the edges of the phyllo sheets.
What equipment is used to bake the strudel?
A broiler pan with a lightly greased broiling rack is recommended.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
What is the texture of the finished dish?
The dish features a flaky, golden-brown crust with a creamy, savory interior.
How deep should the slits in the pastry be?
The diagonal slits should be approximately 1/4 inch deep.