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Reuben Strudel: A Deliciously Unexpected Twist

I’ll never forget the first time I had a Reuben sandwich. It was at a little deli in New York City, the kind with worn linoleum floors and the comforting aroma of pickles and rye bread. The salty corned beef, tangy sauerkraut, and creamy Russian dressing – it was a symphony of flavors that just worked. This Reuben Strudel recipe captures that same magic, but with a flaky, buttery twist that elevates it to a whole new level. It’s a surprisingly elegant dish that’s perfect for a casual brunch or a sophisticated appetizer.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 45 minutes
Servings: 6-8
Yield: 2 strudels
Dietary Type: Not specified

Ingredients

1 lb thinly sliced corned beef
1 (10 ounce) package shredded cabbage
½ teaspoon caraway seed
1 medium sweet onion, diced
1 garlic clove, pressed
½ cup thousand island dressing
¼ cup butter or ¼ cup margarine, melted
2 tablespoons spicy brown mustard
16 sheets frozen phyllo pastry, thawed
2 cups shredded Swiss cheese (8 ounces)
Cooking spray

Equipment Needed

Large nonstick skillet
Wax paper
Baking sheet
Pastry brush

Instructions

Start by preparing the corned beef. Cut it into ½-inch strips; set aside. This will make it easier to distribute evenly throughout the strudel.
Next, make the cabbage mixture. In a large nonstick skillet coated with cooking spray, sauté the shredded cabbage, diced sweet onion, pressed garlic, and caraway seed for about 4 minutes, or until the cabbage begins to wilt. The goal is to soften the cabbage and bring out the sweetness of the onion.
Remove the skillet from the heat and stir in the thousand island dressing. Allow the mixture to cool slightly. Cooling it prevents the phyllo dough from becoming soggy later.
In a small bowl, stir together the melted butter (or margarine) and the spicy brown mustard. This mixture will provide moisture and flavor to the phyllo layers, creating a rich and flaky crust.
Unfold the phyllo pastry sheets and cover them with a damp towel. Phyllo dries out very quickly, so keeping it covered is essential to prevent cracking and tearing.
Now, assemble the first strudel. On a flat surface covered with wax paper, stack 8 sheets of phyllo pastry. Brush every other sheet with the butter-mustard mixture. This layering technique is what creates the characteristic flakiness of strudel.
Spoon half of the cooled cabbage mixture lengthwise down half of the phyllo stack, spreading it to within 2 inches of the edges. This creates a filling “log” that will be encased in the pastry.
Top the cabbage mixture with half of the corned beef strips and half of the shredded Swiss cheese. Distribute the ingredients evenly over the cabbage.
Fold in the short edges of the phyllo stack by about 2 inches. This will help contain the filling as you roll.
Roll up the strudel, starting from the long edge nearest the filling. Roll it tightly, but gently, to avoid tearing the phyllo. Place the strudel, seam side down, on a baking sheet coated with cooking spray.
Using a sharp knife or kitchen shears, cut ¼-inch deep diagonal slits, about 1 inch apart, across the top of the strudel. These slits allow steam to escape during baking, preventing the pastry from puffing up unevenly.
Lightly coat the strudel with cooking spray. This will help it brown evenly in the oven.
Repeat steps 6-12 with the remaining phyllo pastry, butter-mustard mixture, and filling to create the second strudel.
Bake both strudels at 425 degrees Fahrenheit for 12 to 15 minutes, or until they are golden brown and the filling is heated through. Keep a close eye on them, as phyllo pastry can burn quickly.
Remove the strudels from the oven and let them cool slightly before slicing. Cut them diagonally into 3- to 4-inch pieces.
Serve immediately and enjoy!

Expert Tips & Tricks

Don’t be intimidated by phyllo pastry! Working with it can seem daunting, but the key is to keep it covered with a damp towel and work quickly. If a sheet tears, simply patch it with another piece.
Adjust the filling to your liking. If you prefer sauerkraut to cabbage, feel free to substitute it. You can also add other ingredients like pickles or jalapeños for an extra kick.
Make ahead: The cabbage mixture can be made a day in advance and stored in the refrigerator. This will save time on the day you plan to assemble the strudel.
For extra flavor: Brush the strudel with a little more of the melted butter-mustard mixture halfway through baking. This will add extra richness and enhance the browning.

Serving & Storage Suggestions

Serve the Reuben Strudel immediately while it’s still warm and the phyllo is crispy. It’s delicious on its own, or you can serve it with a side of coleslaw or a dollop of extra thousand island dressing.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, or until warmed through. You can also reheat individual slices in a microwave, but the phyllo will lose some of its crispness.

Freezing is not recommended, as the phyllo pastry can become soggy when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	646.8 kcal	N/A
Calories from Fat	383 g	59%
Total Fat	42.6 g	65%
Saturated Fat	17.9 g	89%
Cholesterol	133 mg	44%
Sodium	1471.3 mg	61%
Total Carbohydrate	37.1 g	12%
Dietary Fiber	2.7 g	10%
Sugars	6.4 g	N/A
Protein	28.5 g	56%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Reuben Strudel: Substitute the corned beef with vegetarian corned beef slices or a mixture of sautéed mushrooms and tempeh.
Gluten-Free Reuben Strudel: While traditional phyllo dough contains gluten, some brands offer gluten-free versions made with rice flour or other gluten-free alternatives.
Spicy Reuben Strudel: Add a pinch of cayenne pepper to the cabbage mixture or use a spicy thousand island dressing for an extra kick.
Sauerkraut Reuben Strudel: Replace the shredded cabbage with drained sauerkraut for a more traditional Reuben flavor.
Different Cheeses: Experiment with different types of cheese, such as Gruyere, Emmental, or even a sharp cheddar.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made sauerkraut instead of cabbage?
A: Absolutely! Drained sauerkraut makes a great substitute for the shredded cabbage and provides a more traditional Reuben flavor.

Q: Is it necessary to brush every other layer of phyllo with butter?
A: Yes, brushing every other layer with the butter mixture is crucial for creating the flaky texture that is characteristic of strudel.

Q: Can I freeze the Reuben Strudel after baking?
A: While it’s not ideal, you can freeze baked strudel. Wrap it tightly in plastic wrap and then in foil. Reheat from frozen in a low oven (300°F) until warmed through, but be aware that the phyllo may lose some crispness.

Q: What if my phyllo dough tears while I’m working with it?
A: Don’t worry if the phyllo tears! Simply patch it with another small piece of phyllo dough. The butter-mustard mixture will help it stick together.

Q: Can I use a different type of mustard?
A: Yes, you can use any type of mustard you prefer. Dijon mustard, stone-ground mustard, or even a honey mustard would all work well in this recipe.

Final Thoughts

This Reuben Strudel is more than just a recipe; it’s an experience. The combination of familiar Reuben flavors wrapped in a flaky, golden-brown pastry is simply irresistible. I encourage you to try this recipe and share it with your friends and family. I am confident that it will become a new favorite! Don’t hesitate to experiment with variations and substitutions to make it your own. And please, share your feedback – I’d love to hear what you think! Why not pair it with a crisp pilsner or a tangy pickle for the ultimate Reuben experience?

Reuben Strudel Recipe