Ingredients
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 (8 ounce) can sauerkraut (drained)
- 1/2 cup Dijon mustard
- 1 teaspoon caraway seeds
- 8 sheets phyllo dough, thawed
- 1/2 pound thinly sliced corned beef
- 1/4 pound swiss cheese, shredded
- 3/4 cup sour cream
Preparation
Step 1
In a saucepan over medium heat, cook the onion in 1 tablespoon butter until tender. Stir in the sauerkraut, 1/4 cup mustard and caraway seeds.
Melt the remaining butter
Stack the phyllo sheets, one on top of the other, brushing each sheet with the melted butter before adding the next sheet.
Top with layers of corned beef, cheese and sauerkraut mixture to within one inch of the edges.
Roll up from the long edge, tucking in the seams and brushing them with butter to stick them together. Place the roll seam side down on a greased baking sheet.
Cut slits on top, cutting the roll into 12 equal sections, about 1/2-inch thick.
Bake at 375 degrees for 30 to 35 minutes, or until golden brown.
For the sauce, mix the remaining mustard with the sour cream.