You may also like
Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 12 sheets fresh phyllo dough (thawed, about 1/3 lb.) or 12 sheets frozen phyllo dough (thawed, about 1/3 lb.)
- 12 cup butter or 12 cup margarine, melted
- 1 (8 ounce) can sauerkraut
- 34 lb thinly sliced corned beef
- 2 tablespoons Russian salad dressing
- 2 cups swiss cheese, shredded
Method
- ABOUT 45 MINUTES BEFORE SERVING: Place phyllo on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out.
- Place 1 sheet of phyllo (16x12-inch) on work surface; brush with some melted butter or margarine; cover with second sheet of phyllo; brush with melted butter or margarine.
- Slice sheets lengthwise in half to make 2 strips.
- Place 1 strip on top of the other, buttered-side up.
- Preheat oven to 375 degrees.
- Drain and rinse sauerkraut; pat dry with paper towels.
- Place 1/6th of corned beef at end of strip.
- Spread 1 t. Russian dressing over corned beef; top with 1/6th of Swiss cheese and 1/6th of sauerkraut.
- From corned beef end, fold one corner of phyllo strip diagonally over filling so that the short edge meets the long edge of strip, forming a right angle.
- Continue folding over at right angles, being careful to hold filling securely inside phyllo, until you reach the end of the strip to form a triangular package.
- Place package, seam- side down, in 15x10-inch jelly-roll pan; brush with butter or margarine.
- Repeat with remaining phyllo and filling to make 6 turnovers in all.
- Bake turnovers 20 minutes or until golden.
