This Woods Hole Seafood Strudel offers a delightful twist on traditional German strudel by incorporating fresh New England seafood. The dish features a golden, flaky phyllo crust that encases a rich filling of sauted onions, mushrooms, flaked white fish, shrimp, and scallops. Bound together with creamy ricotta cheese and fresh parsley, the filling provides a moist, savory contrast to the crisp exterior. It is an elegant yet approachable main course perfect for dinner parties or special family gatherings. The combination of delicate seafood and earthy mushrooms creates a sophisticated flavor profile, while the melted butter brushed on each layer of pastry ensures a luxurious texture. Serve warm for the best experience.
Woods Hole Seafood Strudel
Description
This Woods Hole Seafood Strudel offers a delightful twist on traditional German strudel by incorporating fresh New England seafood. The dish features a golden, flaky phyllo crust that encases a rich filling of sauted onions, mushrooms, flaked white fish, shrimp, and scallops. Bound together with creamy ricotta cheese and fresh parsley, the filling provides a moist, savory contrast to the crisp exterior. It is an elegant yet approachable main course perfect for dinner parties or special family gatherings. The combination of delicate seafood and earthy mushrooms creates a sophisticated flavor profile, while the melted butter brushed on each layer of pastry ensures a luxurious texture. Serve warm for the best experience.Ingredients
Directions
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Melt 1 tablespoon of butter in a Dutch oven or large skillet over medium heat.
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Add the chopped onion and sliced mushrooms. Saut until tender and all liquid has evaporated, ensuring the mixture is not runny.
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Stir in the cooked shrimp, scallops, crab, lobster, and flaked white fish. Mix gently to combine.
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Remove the pan from heat. Fold in the chopped parsley, ricotta cheese, beaten eggs, salt, and pepper. Mix well to create a cohesive filling.
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Preheat the oven to 400F (200C).
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Butter a large baking sheet or use a non-stick baking sheet.
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Lay out 2 sheets of phyllo pastry on the prepared sheet. Keep the remaining phyllo sheets covered with a damp cloth to prevent them from drying out.
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Brush the phyllo sheets lightly with melted butter, extending to the edges. Repeat with the remaining sheets, stacking them and brushing every second sheet with butter.
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Spoon the seafood mixture in a long, even line down the center of the phyllo stack.
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Carefully fold the sides of the phyllo over the filling and roll into a tight strudel shape.
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Tuck the ends under to seal the strudel. Brush the entire top with remaining melted butter.
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Reduce oven temperature to 375F (190C). Bake for 30 minutes, or until the top is golden brown.
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Brush the top with additional butter twice during the baking process for extra crispiness.
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Allow the strudel to cool slightly before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 242.3kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 2.1g11%
- Cholesterol 353.1mg118%
- Sodium 714.4mg30%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 1.0g4%
- Sugars 2.6g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Keep unused phyllo dough covered with a damp towel at all times during assembly to prevent cracking.
You can substitute the seafood mixture with crab, lobster, or a combination based on availability and preference.
Ensure the white fish is fully cooked and flaked before adding it to the mixture to avoid excess moisture.
If the filling seems too wet, let it sit for a few minutes to allow the ricotta and eggs to absorb some liquid before rolling.
Serve warm for the best texture and flavor.
