Lightning Ham and Cheese Strudel

Name: Lightning Ham and Cheese Strudel
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 100 g fat-reduced herb cream cheese (5 % fat absolute); 1/2 package (60 g; 2 sheets) drawn strudel dough (Viennese strudel sheets); 30 g Butter; 4 large slices of cooked ham (approx. 40 g each); 75 g grated gouda cheese; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

100 g fat-reduced herb cream cheese (5 % fat absolute)
1/2 package (60 g; 2 sheets) drawn strudel dough (Viennese strudel sheets)
30 g Butter
4 large slices of cooked ham (approx. 40 g each)
75 g grated gouda cheese
baking paper

Directions

1
Warm the cream cheese to room temperature. Take the dough out of the refrigerator and let it rest for about 10 minutes at room temperature. Melt butter. Spread out a damp tea towel on a worktop and place a dry cloth on top. Unfold 2 strudel sheets.
2
Place one sheet on the cloths, brush with a little butter and place the 2nd sheet on top, turned by 90 °. Carefully spread with cream cheese. Place ham on top and sprinkle with cheese, except for 2 tablespoons. Beat the long sides inwards for about 4 cm each. Roll up firmly from one narrow side. Line a baking tray with baking paper. Place the roll on top, spread with the remaining butter and sprinkle with 2 tablespoons of cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out and cut pieces.
3
Roll up firmly from one narrow side. Line a baking tray with baking paper. Place the roll on top, spread with the remaining butter and sprinkle with 2 tablespoons of cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take out and cut pieces. Serve with a green salad