Seafood Strudel Recipes

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SPINACH STRUDELS



Spinach Strudels image

These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.

Provided by SMITHS37

Categories     Appetizers and Snacks     Pastries

Time 48m

Yield 40

Number Of Ingredients 11

½ cup olive oil
1 bunch green onions, chopped
2 (10 ounce) packages frozen chopped spinach, thawed, well drained
2 tablespoons chopped fresh dill
3 extra large eggs, lightly beaten
7 ounces feta cheese, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
40 sheets frozen phyllo pastry, thawed in refrigerator
1 cup unsalted butter, melted
½ cup plain bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium skillet, heat olive oil over a medium heat. Stir in green onions and cook until soft, about 5 minutes. Set aside.
  • Meanwhile in a large bowl, combine spinach, dill, eggs, feta, salt and pepper. Add reserved green onions, and mix well.
  • Unfold 1 sheet of the phyllo pastry, brush with melted butter, and sprinkle lightly with breadcrumbs. Lay another sheet directly on top of the first sheet; repeat butter and breadcrumb steps. Continue to do this until you have 10 layers.
  • Spoon 3/4 cup of spinach mixture (in a sausage-like shape) along longer edge of the top sheet. Roll it up, place on baking sheet, and brush lightly with butter. Score off 1-inch rounds by marking with a knife for easier cutting later. Repeat process with the remaining pastry sheets. You will have 4 rolls total when finished.
  • Bake in a preheated oven for 12 minutes or until edges are lightly brown. Cut into individual servings where you have marked. Serve immediately.

Nutrition Facts : Calories 152 calories, Carbohydrate 12.2 g, Cholesterol 32.8 mg, Fat 10.1 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 4.5 g, Sodium 189.8 mg, Sugar 0.6 g

CRAB STRUDEL



Crab Strudel image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

12 tablespoons (1 1/2 sticks) unsalted butter, divided
3 scallions, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1 pound lump crabmeat, drained and picked to remove shells
2 teaspoons fresh flat-leaf parsley, chopped
1 lime, juiced
Kosher salt
1/2 teaspoon freshly ground black pepper
10 sheets phyllo dough (such as Pepperidge Farm)
1/4 cup plain dry breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
  • Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
  • Melt 10 tablespoons of butter in a small pan and set aside.
  • Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
  • Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

SEAFOOD STRUDEL



SEAFOOD STRUDEL image

Number Of Ingredients 24

SAUCE INGREDIENTS
1/4 stick unsalted butter
2 T all purpose flour
1/2 t Dijon mustard
Salt
Cayenne pepper
3/4 C milk, room temp
2 T whipping cream
FILLING INGREDIENTS
1 C breadrumbs
1/4 C grated Parmesan cheese
1/4 t dry mustard
1 lb cooked and cleaned lobster, crab, shrimp, halibut, or any combination in bite size chunks
1/2 lb phyllo pastry sheets
1/2 C grated Swiss cheese
2 hard cooked eggs, chopped
3/4 C sour cream
1/2 C chopped parsley
1/2 C diced shallots
1/4 C chopped chives
2 large garlic cloves minced
3/4 C unsalted butter melted
2 T chopped parsley
2 T grated parmesan cheese, minced parsley, and seafood claws for garnish.

Steps:

  • SAUCE PREPARATION Make a light roux with the flour and butter over low heat stirring constantly until bubbly. Remove from heat--add mustard, pinch of salt and the pepper. Slowly stir in milk. Place over med heat and cook, stirring until mixture bubbles and thickens. Add cream and test for seasonings-adjust if necessery. Cover and chill until very thick and firm. About 2 hrs. FILLING INGREDIENTS AND ASSEMBLY Prehat oven to 375: butter a baking sheet. Combine breadcrumbs, Parmesan and dry mustard in a small bowl. Place phyllo on the baking sheet and layer seafood evenly, leaving an inch at each end for closing the roll. Sprinlke with Swiss cheese and chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, chives and minced garlic. Dot with chilled sauce. Roll like a jelly role or make into a loaf, (original recipe looked like a fish loaf cooked like a wellington) and tuck in ends. Brush with melted butter-bake 12 min. Remove from oven and brush with more melted butter. Slice diagonally with a serrated knife into 1 &1/2 inch pieces--push slces together to reform loaf. Add parsley to remaining butter and brush again. Bake another 35 to 40 min, brushing with butter 3 more times until crisp and golden brown--serve on a heated platter and garnish. Really rich and good!!!

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Top Asked Questions

How to bake crab strudel?
Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown.
How to bake strudel in the oven?
Sprinkle with parsley, shallots, chives and garlic and dot with chilled sauce. Roll the phyllo sheets in a jelly roll fashion. Make sure that the filling does not fall out at the ends. Place the strudel on prepared baking sheet and brush generously with more melted butter. Bake 12 minutes. Remove from oven and brush with more butter.
How do you make strudels with puff pastry?
Wrap roll in puff pastry, seal, aerate (poke holes in top of strudel with fork tines), and brush with egg wash. Bake in hot oven until golden brown. Serve with Hollandaise or Newburg sauce. This recipe makes two large loafs of strudel. If only smaller puff pastry is available, recipe will make several loafs. Prepared strudels can be frozen.
What is strudel dough made of?
The dough for this Hungarian strudel uses an egg, sour cream, and vinegar. Strudel dough recipes vary from country to country, region to region and family to family.

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