Schinken-Kaese Strudel

This recipe is simple, delicious, and prepared quickly.  It’s one of those meals you can throw together in minutes, and perfect for a cool evening.  The cheese you choose will determine the distinctive flavour; I tend to use a sharp cheese, such as Gruyére cheese aged in a cave, or réserve if you can’t get anything more aged.  Cheddar might have too dominant a taste, but to each his or her own!  You can always experiment!Käseschinken Strudel

Schinken-Kaese Strudel

1 Phyllo pastry dough, rectangular

2 eggs

200 gr. grated cheese of choice

1 C. cream cheese

150 gr  Ham, finely chopped

1/2 onion, finely chopped

A sprinkling each of chives, salt and pepper

A bit of cream to brush to dough

Chop the ham & onion finely, then mix the eggs, spices & cheeses into the blend.  Mound along the centre of the phyllo dough leaving the ends and sides free; wrap and press the seam together carefully, then pinch together at the ends.  Flip over, seam-side down, and brush with the cream; take a sharp knife and cut a few slits along the top of the dough to allow steam to escape.  Bake at 200°C ~20-30 minutes, until golden brown.  Serve it alone, or with either a steamed vegetable of choice, or oven fries baked on the same tray as the strudel, surrounding it (bake according to their packaging directions; it may require more or less time than the strudel, so you may need to add one or the other seperately to time it well).

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