- 1/2 Cup cooked corned beef - shredded or diced
- 1/2 Cup cooked cabbage -- shredded
- 1/4 Cup cooked potatoes -- slightly mashed, but still chunky
- 1/3 Cup onions -- diced small, cooked until light golden in butter, cooled
- 1 Stick butter -- melted
- 8 Phyllo dough sheets -- thawed
- To taste salt and black pepper
- Pre-heat oven to 400 ºF.
- In a bowl, mix together the corned beef, cabbage, potatoes and onions. Season to taste with salt and pepper and mix just until the potatoes coat everything and helps the mixture hold together.
- Lay one sheet of thawed phyllo dough onto work surface with the 16” side closest to you and the 12” away from you. Keep the other sheets of dough covered with a double thick sheet of plastic wrap to prevent from drying out. Brush a thin coating of melted butter over the entire sheet of dough and top with another sheet of dough. Brush a thin coating of melted butter over the left half of the dough. Fold the unbuttered half over onto the buttered half to make an 8”wide x12” deep strip. Turn this rectangle 90° to have a 12” wide by 8” deep piece. Butter the left half of the surface again, and fold the unbuttered half over onto the buttered half to make a 6” wide x 8” deep piece of dough. Lightly brush melted butter onto this sheet.
- Spoon one quarter of the filling onto the first quarter of the dough, shaping into a cylinder onto the dough. Leave a 1” border on each end with no filling to roll the sides in. Gently roll up dough around filling tucking sides in, and roll into a moderately tight cylinder. Brush top lightly with more melted butter, and gently score the strudel through the first layer or two of dough with a serrated knife to make slicing at presentation easier. Repeat with three other sheets of dough. Place on a baking sheet with a rack. Bake in a preheated 400 °F oven for about 15 minutes or until strudel is evenly golden brown and crisp. Serve with mustard or horseradish sauce and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com.