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