Special Feature: Products Sally Recommends

Phyllo Seafood Strudel

by Sally Bernstein

Serves 6-8

2 Tbsp. unsalted butter
2 Tbsp. flour
1/2 tsp. Dijon mustard
pinch of salt
¼ tsp. cayenne pepper
¾ cup milk, room temp.
2 Tbsp. whipping cream

1 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 tsp. dry mustard
1 lb. cleaned, shelled cooked crab, shrimp, lobster, halibut or a combination, in bite sized chunks
1/2 lb. phyllo sheets
1/2 cup grated Swiss cheese
2 hard-cooked eggs, chopped
3/4 cup sour cream
1/4 cup chopped parsley
1/4 cup diced shallots
2 Tbsp. chopped chives
1 large clove garlic, minced

3/4 cup unsalted butter, melted
2 Tbsp. chopped parsley
2 Tbsp. freshly grated Parmesan cheese
minced parsley

crab/lobster claws (optional garnish)

Melt 2 Tbsp. butter in a small saucepan over low heat. Stir in flour to make a smooth paste & heat gently, stirring constantly, until mixture just begins to bubble. Remove
from heat & add mustard, pinch of salt, & cayenne pepper. Slowly stir in milk. Place over medium heat & cook, stirring constantly, until mixture bubbles & thickens. Add cream, taste for seasonings & adjust if necessary.
Cover & chill until very thick & firm (2 hours).

Preheat oven to 375° & butter baking sheet, if it is not a non-stick surface. Combine breadcrumbs, Parmesan cheese, & dry mustard in a bowl.

Dampen a dish towel, spread it on the counter & cover it with waxed paper. Unfold the phyllo sheets and place on the waxed paper. Brush each sheet with melted butter (½ lb. per strudel) & sprinkle with the breadcrumb mixture.

Layer seafood evenly on phyllo & sprinkle with Swiss cheese & chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, and chives and garlic & dot with chilled sauce.

Roll the mixture & place on the prepared baking sheet & brush with some of the melted butter (can be frozen at this stage; defrost 30 minutes before baking).

Bake 12 minutes. Remove from oven & brush with more melted butter. Slice diagonally with serrated knife into 1 ½ pieces. Push slices together to reshape loaf. Add parsley to remaining butter & brush again.

Repeat brushing 3 more times during baking, reserving a little butter to brush on just before serving. Bake 35-40 minutes longer, until crisp & golden brown.

Remove strudel from the oven & brush with remaining parsley butter. Cool 10 minutes & transfer to serving platter. Dust with Parmesan cheese & minced parsley. Garnish with crab or lobster claws, if desired.

©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory