2cupsleftover turkey meatcut into bite-sized pieces
1cupshredded Arla Dofino Havarti cheese
2tablespoonsminced fresh chives
Salt and pepper
15 9-by 14-inch phyllo sheetsdefrosted
Confectioners' sugarfor serving
Raspberry or Cranberry preservesfrom this recipe, for serving
Adjust oven rack to middle position and heat oven to 425 degrees F. Line rimmed baking sheet a silicone baking mat or parchment paper. In a large bowl combine turkey, ham, cheese, mustard, mayonnaise, and chives. Season with salt and pepper; set aside.
Place a large sheet of parchment paper on your counter with the long side facing you. Place one phyllo sheet on parchment and brush lightly with butter. Repeat with four more sheets. Using a pair of kitchen shears, cut buttered phyllo sheets in half to form two 9- by 7-inch rectangles.
With long ends facing you, place heaping ½ cup turkey mixture in a 3-inch-wide strip about 1 inch from bottom of each phyllo rectangle. Fold short ends of phyllo over filling, then fold the end closest to you over filling. Roll tightly, then arrange, seam-side down, on baking sheet and brush with butter. Repeat two more times with remaining phyllo, butter, and filling.
Cut two 1-inch vents into top of each strudel. Bake until golden and crisp, 15 to 20 minutes. Cool on wire rack for 5 minutes. Dust with confectioners’ sugar and serve with raspberry or cranberry preserves.