Reuben Turnover

6 ingredients
13 steps

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

Directions

  1. 1
    ABOUT 45 MINUTES BEFORE SERVING: Place phyllo on waxed paper; cover with slightly damp paper towels to prevent phyllo from drying out.
  2. 2
    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.
  3. 3
    Slice sheets lengthwise in half to make 2 strips.
  4. 4
    Place 1 strip on top of the other, buttered-side up.
  5. 5
    Preheat oven to 375 degrees.
  6. 6
    Drain and rinse sauerkraut; pat dry with paper towels.
  7. 7
    Place 1/6th of corned beef at end of strip.
  8. 8
    Spread 1 t. Russian dressing over corned beef; top with 1/6th of Swiss cheese and 1/6th of sauerkraut.
  9. 9
    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.
  10. 10
    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.
  11. 11
    Place package, seam- side down, in 15x10-inch jelly-roll pan; brush with butter or margarine.
  12. 12
    Repeat with remaining phyllo and filling to make 6 turnovers in all.
  13. 13
    Bake turnovers 20 minutes or until golden.

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