Ham, Swiss Cheese and Cabbage Strudel

Ham, Swiss Cheese and Cabbage Strudel

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Credit: Daniel Pliska, CEC, AAC, Executive Chef, University Club of MU, Columbia, Missouri
The National Culinary Review, July/August 2017

Ingredients

2 cups leeks, white root only, julienne
1 qt. green cabbage, julienne
½ cup butter, melted
1 qt. bechamel sauce (recipe follows)
1 lb. ham, julienne
2 lbs. Swiss cheese, grated
1 gallon baby spinach leaves
½ cup olive oil
Salt and pepper, to taste
6 sheets (16½ inch x 12 inch) puff pastry
2 baguettes
2 eggs + 2 yolks mixed with a little water for egg wash
Poppy seeds, to garnish (optional)

BECHAMEL SAUCE
¼ cup minced onion
¼ lb. butter, melted
¾ cup flour
1 qt. hot milk
2 t. fresh thyme leaves
1 bay leaf
Pinch each nutmeg and white pepper + salt, to taste

Instructions

1. Saute leeks and cabbage in butter until tender. Mix in echamel sauce and ham; let cool. Add Swiss cheese.
2. Saute spinach in olive oil; season with salt and pepper. Drain well; chill.
3. Divide puff pastry into six bottoms and six tops. Cut slits in top pieces; fold in thirds.
4. Trim baguettes to remove crusts. Cut into 6 (½ inch-thick) planks. Brush with butter; bake until dry.
5. To build strudel: On parchment paper-lined sheet pans, lay bottom pieces of puff pastry; top each with baguette plank. Top each base with cooked spinach, followed by thick layer of ham/Swiss cheese/cabbage mixture.
Cover each strudel with unfolded puff pastry top; crimp, egg-wash. Garnish tops with poppy seeds, if desired.
6. Refrigerate at least 30 minutes to chill and allow dough to relax. Bake at 375°F until golden-brown and cooked through. Remove from oven; allow to rest. Slice; serve warm.

BECHAMEL SAUCE
Method: Saute onion in butter until tender. Add flour; make blond roux. Slowly whisk in milk until incorporated; reduce heat to low. Add thyme leaves, bay leaf, nutmeg, white pepper and salt; simmer for 20 minutes, stirring frequently. Strain.

Yield

6 (16-inch) strudels

Tags

Appetizer, Pork, The National Culinary Review

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