Makes 6 servings.
4 ounces ham, finely chopped
1 cup shredded Gruyere or Swiss cheese (about 4 ounces)
1/2 cup crumbled blue cheese (about 2 ounces)
1/2 cup chopped celery (2-3 stalks)
1/8 teaspoon white pepper
1 sheet frozen puff pastry, thawed according to
2 tablespoons butter, melted
Preheat oven to 425 degrees F. Grease a baking sheet.
Mix together ham, Gruyere cheese, blue cheese, celery and pepper.
To prepare pastry, unfold puff pastry onto a 20-inch long sheet of wax paper. Using a floured rolling pin, roll pastry into a 15 x 9-inch rectangle.
Spread filling lengthwise in a 5-inch strip down center of pastry sheet to within 2 inches of edges. Fold pastry over filling to enclose, folding in short sides first.
Place strudel, seam-side down, on prepared baking sheet. Remove wax paper. Brush strudel with melted butter.
Bake strudel until light golden, 10 minutes.
Reduce oven temperature to 375 degrees F. Bake until golden brown, 30 minutes more. Transfer baking sheet to a wire rack to cool slightly.