Mini Monte Cristo Strudels
By America's Test KitchenPublished on October 13, 2011
Time
1 hour
Yield
Serves 6
Ingredients
2 cups leftover turkey meat, cut into bite-sized pieces6 ounces deli ham, chopped1 cup Havarti cheese, shredded3 tablespoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons minced fresh chives Salt and pepper15 13- by 9-inch phyllo sheets, defrosted (see note)6 tablespoons unsalted butter, meltedConfectioners' sugar, for servingraspberry preserves, for serving
Before You Begin
Defrost the phyllo at room temperature for 3 to 4 hours.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine turkey, ham, cheese, mustard, mayonnaise, and chives in large bowl. Season with salt and pepper.
- Place sheet of parchment paper slightly larger than phyllo on work surface with long side toward you. Place one phyllo sheet on parchment and brush lightly with butter. Repeat with four more sheets. Cut buttered phyllo sheets in half to form two 9- by 6½-inch rectangles. With long ends facing you, place heaping ½ cup turkey mixture in 3-inch-wide strip about 1 inch from bottom of each phyllo rectangle. Fold short ends of phyllo over filling, then fold end closest to you over filling. Roll tightly, then arrange, seam-side down, on baking sheet and brush with butter. Repeat two more times with remaining phyllo, butter, and filling.
- Cut two 1-inch vents into top of each strudel. Bake until golden and crisp, 15 to 20 minutes. Cool on wire rack 5 minutes. Dust with confectioners’ sugar and serve with preserves.
Time
1 hourYield
Serves 6Ingredients
2 cups leftover turkey meat, cut into bite-sized pieces
6 ounces deli ham, chopped
1 cup Havarti cheese, shredded
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced fresh chives
Salt and pepper
15 13- by 9-inch phyllo sheets, defrosted (see note)
6 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
raspberry preserves, for serving
Ingredients
2 cups leftover turkey meat, cut into bite-sized pieces
6 ounces deli ham, chopped
1 cup Havarti cheese, shredded
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced fresh chives
Salt and pepper
15 13- by 9-inch phyllo sheets, defrosted (see note)
6 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
raspberry preserves, for serving
Ingredients
2 cups leftover turkey meat, cut into bite-sized pieces
6 ounces deli ham, chopped
1 cup Havarti cheese, shredded
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced fresh chives
Salt and pepper
15 13- by 9-inch phyllo sheets, defrosted (see note)
6 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
raspberry preserves, for serving
Why This Recipe Works
The phyllo dough we used to make these Mini Monte Cristo Strudels was easy to tear. An overnight thaw in the refrigerator for the dough, coupled with a short room-temperature rest on the counter before using, produced the least amount of tearing. We also found that scissors were far easier to use than knives when cutting the tissue-thin phyllo dough.
Many traditional Monte Cristo recipes call for jam, but we preferred raspberry preserves.
Before You Begin
Defrost the phyllo at room temperature for 3 to 4 hours.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine turkey, ham, cheese, mustard, mayonnaise, and chives in large bowl. Season with salt and pepper.
- Place sheet of parchment paper slightly larger than phyllo on work surface with long side toward you. Place one phyllo sheet on parchment and brush lightly with butter. Repeat with four more sheets. Cut buttered phyllo sheets in half to form two 9- by 6½-inch rectangles. With long ends facing you, place heaping ½ cup turkey mixture in 3-inch-wide strip about 1 inch from bottom of each phyllo rectangle. Fold short ends of phyllo over filling, then fold end closest to you over filling. Roll tightly, then arrange, seam-side down, on baking sheet and brush with butter. Repeat two more times with remaining phyllo, butter, and filling.
- Cut two 1-inch vents into top of each strudel. Bake until golden and crisp, 15 to 20 minutes. Cool on wire rack 5 minutes. Dust with confectioners’ sugar and serve with preserves.
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