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Category: Seafood
Prep Time: Cook Time: Total Time:
1/2 a 17.25 oz pkg (1 sheet) frozen puff pastry, thawed
1 1/2 cups (6 oz) shredded Swiss Cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
1 cup cooked shrimp, chopped, or 4.5 oz can shrimp, rinsed, drained, and chopped
1 egg, beaten
On a lightly floured surface, roll the thawed puff pastry to a 10x18-inch rectangle. Place rectangle of pastry on a lightly greased, large baking sheet.
In a medium-sized bowl, stir together cheese, sour cream, onion, shrimp, and half the beaten egg (about 2 tbsp). Spread the mixture lengthwise down half of the rectangle. Brush edges of pastry (using pastry brush) with some of the remaining beaten egg. Carefully fold dough over the filling and seal edges with the tines of a fork. Brush top and sides of strudel with remaining egg. Bake at 400 for 20-25 minutes, or until golden brown.
Remove from oven and cool 20 minutes before slicing. With a very sharp knife, slice slightly on the diagonal.
Tip: You can also make this with crabmeat, or a combination of shrimp and crab.
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CHEESE AND SHRIMP STRUDEL
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Category: Seafood
Prep Time: Cook Time: Total Time:
1/2 a 17.25 oz pkg (1 sheet) frozen puff pastry, thawed
1 1/2 cups (6 oz) shredded Swiss Cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
1 cup cooked shrimp, chopped, or 4.5 oz can shrimp, rinsed, drained, and chopped
1 egg, beaten
On a lightly floured surface, roll the thawed puff pastry to a 10x18-inch rectangle. Place rectangle of pastry on a lightly greased, large baking sheet.
In a medium-sized bowl, stir together cheese, sour cream, onion, shrimp, and half the beaten egg (about 2 tbsp). Spread the mixture lengthwise down half of the rectangle. Brush edges of pastry (using pastry brush) with some of the remaining beaten egg. Carefully fold dough over the filling and seal edges with the tines of a fork. Brush top and sides of strudel with remaining egg. Bake at 400 for 20-25 minutes, or until golden brown.
Remove from oven and cool 20 minutes before slicing. With a very sharp knife, slice slightly on the diagonal.
Tip: You can also make this with crabmeat, or a combination of shrimp and crab.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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