Ingredients
- Cottage cheese 1 1⁄2 Pound
- Ham
- Egg 3
- Eggs 3
- Vanilla 1 1⁄4 Teaspoon
- Powdered sugar 3⁄4 Cup (12 tbs)
- Cornstarch 2 Tablespoon
- Butter 1⁄2 Cup (8 tbs)
- Phyllo dough 5 Ounce (one third of a 15-ounce package)
Directions
- Preheat oven to 350°.
- In a large bowl, mix together all ingredients except butter and phyllo dough.
- Set aside.
- Melt butter in a small sauce pan.
- Using a pastry brush, brush some of the melted butter on the sides and bottom of an 8-inch square pan.
- Put a layer of phyllo dough on top of the butter.
- Brush phyllo with more butter— dough doesn't have to fit neatly into the pan, so just fold it over where needed.
- Repeat phyllo and butter to make a total of four layers.
- Top with the cheese mixture and ham.
- Top with more phyllo and butter layers until all phyllo is used.
- End with butter.
- Bake at 350° for 35-40 minutes or until strudel is puffed up and nicely browned.
- A toothpick inserted in the center through the phyllo and into the cheese will come up clean when strudel is done.
- Cool before cutting.
- Serve at room temperature or cold.
- Although best served the same day it is baked, leftover slices that have been refrigerated can be heated in the microwave and served hot.
- Dust top of strudel generously with powdered sugar before serving.
