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Ham 'n' Swiss Strudel Recipe

You just can't beat this strudel stuffed with ham, cheese and rice when you want to serve a special breakfast or brunch. Fresh fruit rounds out the meal. —Sally Coffey, Hilton, New York
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:8-10 servings


  • 1-1/2 cup chicken broth
  • 3/4 cup uncooked long grain rice
  • 1 cup finely chopped onion
  • 1 tablespoon plus 1/2 cup butter, divided
  • 12 sheets phyllo dough (14 inches x 9 inches)
  • 4 ounces thinly sliced deli ham, julienned
  • 2 cups (8 ounces) shredded Swiss Cheese
  • 1 teaspoon paprika


  • 1. In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
  • 2. Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with remaining phyllo and butter (keep dough covered with waxed paper until ready to use). Spoon rice mixture over dough to within 1 in. of edges. Sprinkle with ham, cheese and paprika.
  • 3. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
  • 4. Place seam side down on a greased baking sheet. Bake at 375° for 25-30 minutes or until golden brown. Cool for 5 minutes before slicing. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 piece) equals 278 calories, 17 g fat (10 g saturated fat), 52 mg cholesterol, 461 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer