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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a yummy savory strudel filled with ham, rice, and cheese. From the Junior League of Rochester, NY. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Let stand 5 minutes before serving.
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