"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Seafood Strudel Recipe

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This recipe for Seafood Strudel, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Wednesday, October 1, 2008


2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1/2 teaspoon Dijon mustard
3/4 cup milk, room temperature
2 tablespoons whipping cream
1 cup breadcrumbs
1/4 cup Parmesan cheese
1/4 teaspoon dry mustard
1 pound diced, shelled, cooked crab, shrimp, halibut, or combination, in bite size chunks
1/2 pound phyllo pastry 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 tablespoons chopped chives
1 large garlic clove, minced
3/4 cup (1-1/2 sticks) unsalted butter, melted
2 tablespoons chopped parsley
2 tablespoons freshly grated Parmesan cheese

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

Preheat oven to 375; butter baking sheet. Combine breadcrumbs, Parmesan and dry mustard in small bowl. Prepare phyllo dough by brushing each sheet with butter. Layer seafood evenly on phyllo and sprinkle with Swiss cheese and chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, chives and garlic and dot with chilled sauce. Tuck in short ends of phyllo dough and then roll strudel jelly roll-fashion. Place on prepared baking sheet. Brush with some of the melted butter. Bake 12 minutes. Remove from oven and brush with more melted butter. Slice diagonally with serrated knife into 1-1/2 inch pieces. Push slice together to reshape loaf. Add parsley to remaining butter and brush again. Repeat brushing three more times during baking, reserving a little butter to brush on just before serving. Bake 35 to 40 minutes longer, until crisp and golden brown. Remove from oven and brush with remaining parsley butter. Cool 10 minutes and transfer to serving platter. Dust with Parmesan and minced parsley.

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