Ham and Cheese Strudels

Here's another idea for leftover ham. 

A little delicate to work with, but don't give up, take your time. :)

2 cups fine chopped ham
1 cup shredded Swiss cheese, Emmenthaller (4 ounces)
1/4 cup chopped green onion
1 egg
1/2 stick butter, melted
8 Phyllo leaves, thawed
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Sauce:
Dijon Mustard
Horseradish
Mayo
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Preheat oven to 350*

Mix together the ham, cheese, onion, egg. Set aside for a minute as you prepare Phyllo.

Remove the Phyllo from package, unfold and keep covered with damp (not wet) towel.

Take one leaf of Phyllo from the stack, lay on the counter and brush with melted butter. Fold the leaf in half after covering with butter. Repeat that again, brush melted butter over the dough, and fold in half again.

What you have now, is the dough, folded twice. Scoop up 1/2 cup of the ham and cheese mixture. Fold up the little package now.

Lay the bundle, seam side down, on an ungreased cooking sheet. As you make these up, keep a damp towel over the bundles. Repeat with the rest of the mixture, making up 8 bundles.

Once the bundles are done, use any extra melted butter to brush the top of the bundles before putting them into the oven at 350*.

Bake for 35 minutes. Enjoy!!

Very Flaky and delicate.

Gather your ingredients and start assembling the filling. Green onion is finely chopped. 

Cut up the ham into small pieces. 

Measure out the amount of ham. 

The cheese needs to be shredded. 

Whip your egg and combine with ham, cheese and onion.

All mixed, set aside. 

Melted butter and a brush, at the ready.

Phyllo dough is very thin and prone to dry out when exposed to air.

Use damp paper towels to keep is moist while you are working.

Take out one sheet at a time and keep the others covered with damp towels.

Brush the Phyllo with the melted butter. 

Fold in half, brush with melted butter again. 

Fold one more time. Phyllo has been folded twice, with butter between the layers. 

Measure out 1/2 cup of filling 

Place in the middle of the folded Phyllo. 

Fold the Phyllo as shown here. 

And then fold over the ends to seal well. 

Please bundle, folded side down on your baking sheet. I'm using my baking stone. 

Keep the prepared bundles covered in the damp paper towels also. 

When you have all the bundles finished, brush them all with the melted butter. 

And into the oven they go!

A great sauce for the bundles. 

Into a little bowl they go. You adjust amounts of each to your taste. 

This can be a mild or tangy as you prefer. 

Sauce is ready. 

These smell SO good!! 

Lift them carefully from your baking dish with a nice sharp spatula, or wide bladed knife. 

A couple of these make a wonderful meal!

Oh, if you could only taste these.... 

If you manage to have any left over, they are also good cold for lunch the next day!