Black Forest Ham and Cheese Strudel

We made this as an appetizer for our German themed Dinner club gathering. It was pretty good, as it was completely gone by the end of the night. Couple of hints: phyllo dough was tough for me to work with, so I learned, to make sure it's defrosted properly (actually says on the box, 5 hours) and I heard that it also has an expiration date on it, so be sure to check that. I have some other notes on ingredients and amounts at the end of the recipe too. Recipe credited to germanfoods.org.

Ingredients:
7 sheets phyllo
1/2 cup butter
2 tsp German Style mustard**
1 tsp minced garlic
1/2 cup grated Tilton or Bruder Basil Cheese**
1 1/2 cup grated Butterkase cheese**
1/4 lb shaved Black Forest Ham
1/4 lb thinly sliced Mettwurst**
1 onion (medium sized) sliced very thin
4 Roma Tomatoes sliced
salt and pepper

Instructions:
Preheat oven to 375 degrees. Melt together butter, mustard and garlic. Place first sheet of phyllo on jelly roll sheet. Brush with butter mixture and sprinkle with Tilton or Bruder Basil. Continue until all of the phyllo is used up.Press together the sheets. Sprinkle top with Butterkase cheese, ham, sausage, onions. Top with tomato slices, sprinkle with salt and pepper.Bake for 20-25 minutes until the edges are beginning to lightly brown. Don't underbake. Cut into squares.

**I went and bought the German mustard, and found that it didn't taste much different from regular yellow mustard, so I would just recommend using that. I used Bruder Basil instead of Tilton. Nugget Markets (at least the one in South Land Park) carried both Bruder Basil and Butterkase cheeses. I used about the same about of Bruder Basil as the Butterkase, since 1/2 cup would not have been enough for the 7 sheets of phyllo. I found the Mettwurst at Morants Sausage on Franklin Blvd. It seems to be a very hard and spicy pork sausage, so you can can substitute if need be.This also seemed to take 10-15 minutes longer to bake in my oven then what the directions stated.