Hungarian Ham Strudel with Tangy Sour Cream Sauce Recipe

Hungarian Ham Strudel with Tangy Sour Cream Sauce Recipe

  • 6 green onions, thinly sliced
  • 1 1/2 cups cooked rice
  • 1 cup shredded Swiss cheese
  • 2 tablespoons paprika
  • 1 tablespoon caraway seeds
  • 2 tablespoons Safeway SELECT Nonpareil Capers, drained
  • 6 sheets filo dough (about 12 in. by 18 in.)
  • 1/3 cup Lucerne Sweet Cream Butter, melted
  • 8 ounces Primo Taglio Maple Ham, thinly sliced
  • 1/3 cup Lucerne Light Sour Cream
  • 2 tablespoons Safeway Country Dijon Mustard
  • 1 bunch watercress, crisped
  • 2 tablespoons Safeway SELECT Seasoned Rice Vinegar
  1. In a medium bowl, combine onions, rice, cheese, paprika, caraway seeds, and capers.
  2. Lay 1 filo sheet flat (cover remaining filo with plastic wrap to prevent drying) and brush lightly with butter. Top with another filo sheet and brush with more butter; repeat using remaining filo to make a stack; reserve remaining butter.
  3. Starting about 1 inch from a narrow edge, lay ham slices over filo to cover about a third of the dough; leave a 1- to 2-inch margin at sides. Evenly pat rice mixture over ham. Roll filo from ham end to enclose filling.
  4. Gently transfer strudel, seam side down, to a buttered rimless baking sheet (at least 11 by 14 in.). Brush strudel lightly with remaining butter. Bake in a 400 degrees F oven until golden brown all over (15 to 17 minutes).
  5. In a small bowl, mix sour cream with mustard; set aside. Place watercress in a large bowl; sprinkle with vinegar, then toss lightly.
  6. Using 2 wide spatulas, slide strudel onto a platter. Cut into thick slices and serve with watercress. Add sour cream sauce to taste.
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