Reuben Strudel with Frank’s Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 (17.3 oz.) package frozen puff pastry sheets, thawed (2 sheets, about 9” x 9” each)
3 tbsp. whole grain or coarse grain mustard
1 cup shredded Swiss cheese
7 oz. thinly sliced corned beef or pastrami (roughly chopped)
6 tbsp. dill pickle relish, drained well
1 cup Frank’s Kraut, drained well
1 egg
1 tbsp. cool water
Caraway seeds and/or sesame seeds for garnish (optional)
Thousand Island dressing for dipping
Instructions
- Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Set aside.
- Unfold each pastry sheet and lay flat on a counter or work surface. Evenly spread 1 ½ tablespoons of mustard down the middle section of one of the pastry sheets. Next, layer half of the shredded cheese followed by half of the corned beef or pastrami, half of the dill pickle relish, and half of the Frank’s Kraut down the middle of the pastry sheet.
- Next, cut 1” wide strips along each bare side of the pastry sheet, cutting from the edge of the filling to the edge of the sheet. Starting at one end, pull one strip of dough up and over the filling at a slight diagonal. Next, pull the corresponding strip of dough from the other side up and over the filling, also at a slight diagonal, and slightly overlap the first strip. Continue “braiding” the dough until all strips have been used. Pinch the strips on both ends of the strudel together slightly to create a seal. Repeat this process with the second pastry sheet and remaining filling ingredients.
- When both strudels are complete, place them side-by-side on the lined baking sheet, leaving a few inches in between.
- In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush each strudel with the egg wash and sprinkle with caraway seeds and/or sesame seeds if desired.
- Bake at 400 degrees F for 20 to 30 minutes, or until golden brown. Cut into slices and serve with mustard and thousand island dressing on the side for dipping.
