Tomorrow is St. Patrick’s Day; this holiday always seems to sneak up on me. I’m not a huge fan of St. Patrick’s Day for two reasons: I always forget to wear green, and then I’m always being pinched because of that mistake. So, when the day comes, I get out of my car only to see the long succession of people who remembered to wear green.
With that said, I also have to admit that I love the green rivers, green drinks, green food, and green flowers that always appear in celebration. What can I say? I love a good themed party! For me, the best way to celebrate is with a delicious Reuben Sandwich. Whoever stacked the original Reuben Sandwich knew a thing or two about comfort foods. I wanted to share with you one of my favorite recipes that is a yummy twist on a classic Reuben! The Reuben Strudels from the Tiny Book of Party Recipes is one of my all-time favorites. It’s so delicious, I don’t even mind being pinched if it means I get a serving of this crowd-pleaser.
If you are hosting a St. Patrick’s Day party, make this wonderful Strudel for your guests. It looks complicated but it is NOT. Just follow the simple directions and get ready for rave reviews.
- 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
- Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- 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.
- Cut strips, and braid pastry. Transfer to prepared pan. Repeat procedure with remaining puff pastry, mustard, corned beef, sauerkraut, and cheese.
- In a small bowl, whisk together egg and 1 tablespoon water. Lightly brush crusts with egg mixture.
- Bake until golden brown, 25 to 30 minutes. Cut into slices to serve.
Happy St. Patrick’s Day, and don’t forget to wear GREEN!
What a great recipe. I tried it and it was scrumptious. While the recipe says it serves 16, we served it to 4 people for dinner with a side of pickled red cabbage and boiled potatoes. And on the table I put a small dish of thousand island dressing for dipping. There was not a crumb left over! Thank you so much for this delightful change on a classic.
I love corned beef and cabbage and sauerkraut. I will be making some this week. Love your blog!
Lay your pastry flat. Then cut in from the sides. It will look like piano keys side by side. Thenfold them one by one over the top. I keep my goodies in the center and bring the strips up over the sides and overlap on top.
Sounds delicious, but I’m not sure what is meant by the direction, “cut strips and braid pastry.” I thought the pastry was underneath all of those yummy fixings and the photograph provides no clues.
Born a “RAFFERTY” and married a “MURPHY” how could I not get excited about St. Patrick’s day.
Our children looked forward to the train ride to NYC to watch the St.Patrick’s day parade. When we returned home, we would enjoy our traditional corn beef and cabbage and homemade Irish Soda Bread. Fond memories……..Robina
I always have a St Pat’s party….
love the day and have a terrible memory But to my knowledge, have always remembered…the wearin’ of the green. My mom LOVED her Irish heritage and dressed me in green from the time I can remember… and before I’m sure. So now, in my 70’s I still have the delight!! However, she would not have been happy if she heard I “pinched” anyone that’s for sure! And to my knowledge…:I don’t think I ever have.
Enjoy the day…Irish or not!
Ps..:thanks for the new recipe, Phyllis! Yummmmm
What a party presentation! I love a good Reuben sandwich, and I love puff pastry. So, who would have “thunk” to put the two together? Yummy and thanks.
YUM! This sounds delicious. I usually forget to wear green also. Perhaps because I don’t have many green clothes. My son’s birthday is the day after St. Patrick’s, so we traditionally had our corned beef and cabbage dinner a day late. Happy St. Paddy’s day to all, as we are all “a wee bit Irish” at least on 17 March every year!