Average Rating: 4.076923TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 6 servings.Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/3 cup shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 5 large eggs, lightly beaten
- 1/4 pound ground fully cooked ham (about 3/4 cup)
- 6 sheets phyllo dough (14x9-inch size)
- 1/2 cup butter, melted
- 1/4 cup dry bread crumbs
TOPPING:- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- 1. In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt.
- 2. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce; heat through. Remove from heat.
- 3. Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, bread crumbs and filling.
- 4. Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake 10-15 minutes or until golden brown. Serve immediately.
Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.
Nutrition Facts
1 strudel: 439 calories, 33g fat (18g saturated fat), 255mg cholesterol, 754mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 16g protein.
