Reuben Strudels
 
Makes 16 servings
Ingredients
  • 1 (17.3-ounce) package frozen puff pastry, thawed
  • 4 tablespoons wholegrain mustard, divided
  • 1 1⁄2 pounds sliced corned beef, divided
  • 1 (14.4-ounce) can shredded sauerkraut, well drained and divided
  • 3 cups shredded Swiss cheese, divided
  • 1 large egg
  • 1 tablespoon water
Instructions
  1. Preheat oven to 400°. Line 2 baking sheets with parchment paper.
  2. On a lightly floured surface, roll one pastry sheet into a 12x12-inch square. Trim edges of pastry. Spread 2 tablespoons mustard down center of pastry. Layer half of corned beef, half of sauerkraut, and half of cheese down center of pastry on top of mustard.
  3. Cut strips, and braid pastry. Transfer to prepared pan. Repeat procedure with remaining puff pastry, mustard, corned beef, sauerkraut, and cheese.
  4. In a small bowl, whisk together egg and 1 tablespoon water. Lightly brush crusts with egg mixture.
  5. Bake until golden brown, 25 to 30 minutes. Cut into slices to serve.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/st-patricks-day-reuben-strudel/