Ham and Swiss Strudel
It’s like a sandwich or a wrap, but crispier and melty-er. :3
Recipe from: Culinary school // Me [Used a recipe for the dough, did my own junk with the filling]
- 1 cup of swiss cheese [or more, as desired/needed.]
- 1 cup of diced ham [or more as desired/needed.]
- 1/4 cup dijon mustard [or more as desired/needed.]
Mix flour, salt, water, oil, and eggs into a smooth dough. To develop the gluten well, mix at moderate speed for about 10 minutes. The dough will be very soft.
Divide the dough into 4 equal parts. Flatten each piece of dough on an oiled baking sheet. Oil the top of the dough lightly and cover with plastic film. Let the dough rise at least 1 hour at room temperature or longer in a retarder.
Strudel dough stretches best when slightly warm, so place the dough in a warm place. Allow at least 1 to 2 hours if dough has been refrigerated.
Cover a large table (at least 3 x 4 feet) with a cloth. Dust the cloth well with flour and rub it in lightly.
Using plenty of dusting flour, place one piece of dough in the center of the table. With a rolling pin, roll it out into an oval or rectangle. This step is only meant to start the stretching. Don’t try to roll the dough too thin.
Put your hands under the dough with the backs of your hands up. Carefully begin stretching the dough from the center outward, using the backs of your hands, not your fingers, to avoid poking holes in it. Each sheet of dough should make a sheet about 3 x 4 feet.
With scissors, cut off the heavy rim of the dough and discard it.
Let the dough dry about 10 minutes, then spoon a layer of dijon mustard on the dough in a band about 1 1/2 inch thick along one long side of the dough. Leave a margin of about 2 inches between the roll of filling and the edge of the roll. Add the ham over the mustard, and the swiss on top of that.
Standing on the side where the filling is, grasp the edge of the cloth and lift upward and forward to start the strudel rolling. Using the cloth as an aid, roll up the strudel like a jelly roll.
Cut the strudel in lengths to fit on a greased or paper lined sheet, or bend the strudel to fit in one piece. Pinch the ends closed.
Brush the top with butter or egg wash. Bake at 375°F until browned, about 45 minutes.
Brush with butter when you remove it from the oven, and again before service.