BEEF BONANZA (48)
BREADS AND ROLLS (43)
|EVERY FEW MINUTES|
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1/2 tsp. Dijon mustard
3/4 c. milk, room temperature
2 tbsp. whipping cream
Melt butter in a small saucepan over low heat. Stir in flour to make a smooth paste and heat gently, stirring constantly, until mixture just begins to bubble. Remove from heat and add mustard, pinch of salt and cayenne pepper. Slowly stir in milk. Place over medium heat and cook, stirring constantly until mixture bubbles and thickens. Add cream, taste for seasoning and adjust if necessary. Cover and chill until very thick and firm - about 2 hours.
1 c. bread crumbs
1/4 c. freshly grated Parmesan cheese
1/4 tsp. dry mustard
1/2 lb. cleaned uncooked crab, shrimp, lobster, scallops or halibut or any combination (bite size pieces)
1/2 lb. phyllo pastry sheets
1/2 c. grated Swiss cheese
2 hard boiled eggs, chopped
3/4 c. sour cream
1/4 c. chopped parsley
1/4 c. minced shallots
2 tbsp. chopped chives
1 lg. garlic clove, minced
1/3 c. thinly sliced mushrooms lightly sauteed in butter
3/4 c. unsalted butter
2 tbsp. chopped parsley
2 tbsp. freshly grated Parmesan cheese
Crab or lobster claws (optional garnish)
Preheat oven to 375 degrees; butter large baking sheet. Combine bread crumbs, 1/4 cup Parmesan cheese and dry mustard in a small bowl. Take every 2 to 3 sheets of phyllo and brush with melted butter and sprinkle with the bread crumb mix. Repeat this process until all the sheets are done. Brush with melted butter on the last top phyllo sheet. Layer seafood evenly on phyllo and sprinkle with Swiss cheese and chopped egg. Dot with sour cream and sliced mushrooms. 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. Slice the strudel part way through diagonally with serrated knife into 1 1/2 inch widths. Add parsley to remaining butter and brush again. Repeat brushing 3 to 4 more times during the baking, reserving a little butter to brush on just before serving. Bake 35 to 40 minutes longer - until crisp and golden brown.
Meanwhile, warm a large serving platter. Remove strudel from oven and transfer to the warm platter. Brush with remaining parsley butter. Cut the slices all the way through. Dust with Parmesan and minced fresh parsley. Garnish with crab or lobster claws, if desired.
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