Corned Beef and Cabbage Strudel with a Grain Mustard Sauce

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Make sure you get the corned beef as tonder as possible and I plan on using a home made strudel crust the next time. The phyllo crumbled and ruined the presentation. I also think the phyllo brought down the texture of the meal.

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Made this for Gourmet Dinner Club and everyone raved about it. The only thing we did differently was use 4 thicknesses of phyllo, for each of the 4 strudels we made. It was delicious with a definite wow! factor.

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I made a few adjustments to the recipe and the results were amazing! Instead of trying to fight with the phyllo dough and roll it up for streusel, I layered the corned beef and cabbage between layers of phyllo dough and sprinkled with some dubliner cheese. I scored the top for easy cutting and it came out like a flaky casserole. I've made it 4 times now and everyone loved it!

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This recipe (as confusing as it is is worth preparing. The extra phyllo dough sheets should be used to make another layer of the phyllo dough. You brush every sheet with a little olive oil. After all the phyllo dough is stacked, then you put the filling on the dough and roll it up as directed. As to the complaints that this is "not really Irish food", it is all Americans have ever eaten of Irish food. I have traveled to Ireland but never was there long enough to know much about their cuisine. Why are there such few Irish cookbooks? Do a search online of Irish recipes and you come up with Irish Soda Bread and Corned Beef and Cabbage. Try this recipe. It is fabulous.

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fun to make and great taste, loved the sauce. For the issues the other reviewers have, when i read the recipe it says 3 sheets of phyllo in ingredients and instructions. I do believe you use the olive oil to brush each sheet of dough (that is what you do with this kind of dough and the outerside after you have rolled it.

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I loved this recipe. They are so good and look very impressive. I really don't understand why anyone has rated this recipe who out actually preparing it.

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There are ingredients in the list that are not mentioned in the recipe. What to do with the other sheets of phyllo? Where is the 1/4 cup of olive oil used?

Tastes good, but difficult to cut and phyllo dough is a real pain.

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I haven't made this yet because the instructions are unclear...it calls for 5 sheets of phyllo and then only uses 3...

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I'm about ready to make this recipe; it sounds good. The ingredients says "5 sheets phyllo", but the recipe says "take 3 sheets of the phyllo" and never mentions the other phyllo sheets.

Did anyone see the show? Where do I use the other two sheets?

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easy as pie to do, but looks impressive. Your friends won't believe you did it yourself!