Ham 'n' Swiss Strudel Recipe

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Ham 'n' Swiss Strudel Recipe

Read Reviews
4 1 1
Publisher Photo
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
Recommended: Our Best Fall Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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

Directions

In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes or until tender; add to rice.
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.
Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with remaining butter.
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.
Originally published as Ham 'n' Swiss Strudel in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p168

Nutritional Facts

1 piece: 278 calories, 17g fat (10g saturated fat), 52mg cholesterol, 461mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 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.
Originally published as Ham 'n' Swiss Strudel in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p168

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maggyp User ID: 4116074 82326
Reviewed Sep. 5, 2010

"Although we enjoyed this strudel and would certainly make it again, the directions were not quite clear for making the rice. I'm assuming you are to add the 1 tbsp. of butter to the broth and rice when cooking it. I'm also assuming you are to add the onions to the cooked rice. The directions did not say this. Other than that, the strudel was very tasty and something a little different."

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