Reuben strudel

Southern Lady's
Reuben Strudels
Makes 16 servings

1  (17.3-ounce) box frozen puff pastry, thawed
1/4  cup whole grain mustard, divided
11/2 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

1. Line 2 baking sheets with parchment paper; set aside.
2. On a lightly floured surface, roll pastry into a 12x12-inch square. Trim pastry, referring to photo (left). Spread 2 tablespoons mustard down center of pastry. Layer half of corned beef, sauerkraut, and cheese down center of pastry on top of mustard. Referring to photos (left), cut strips and braid pastry. Transfer to prepared baking sheet. Repeat procedure with remaining puff pastry, mustard, corned beef, sauerkraut, and cheese.
3. Preheat oven to 400°.
4. In a small bowl, whisk together egg and water. Brush crusts lightly with egg mixture. Bake for 25 to 30 minutes or until golden brown. Cut into slices to serve.

GDA Cooking - November 5, 2010