Reuben crisps are perfect party appetizer. They have been very popular with our family and friends. The phyllo dough crust gives a great crunch. It is a bit fussier to wrap than if using crescent dough or bread dough but you will be rewarded with a prettier and tastier treat. If you have smoked your own Corned Beef or Pastrami, as I do, all the better.
Filling
8 oz Thinly sliced and crumbled pastrami or corned beef
12 oz Shredded swiss cheese
12-16 oz Franks Polish style Sauerkraut
3 oz cream cheese
3 Tbsp Thousand Island dressing (Ken’s light)
Mix well with your hands
Making the crisps
Thaw the phyllo dough, lay out horizontally and then cut vertically into thirds, cover with a damp towel.
Take one strip of the dough oriented vertically in front of you. Place approx. 1 Tbsp of the filling mixture on the dough and fold in a triangle pattern (like folding the flag) . Brush with melted butter and place on the cookie sheet.
Bake at 375F for 15-20 minutes until golden brown and crispy.
Variations
Place a few slices of Cowboy Candy on the filling prior to wrapping.
Mark Bronkalla