Imagine a crispy, golden-brown pastry that crackles with every bite, revealing a luxurious, spicy crawfish filling that dances on your taste buds! This Ecrevisse Crawfish Strudel isn't just a recipe—it's a ticket to Louisiana's most mouth-watering culinary traditions. Whether you're a seasoned chef or a curious home cook, this dish promises to transform your dinner table into a gourmet experience that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Cajun
Serves: 6 servings
Ingredients
- 1 lb crawfish tails
- 1 package phyllo dough
- 1/2 cup cream cheese
- 1/2 cup chopped green onions
- 1/2 cup shredded cheese
- 1 egg, beaten
- Butter for brushing
- Hot sauce for serving
- Remoulade sauce for serving
Instructions
- Prepare the crawfish filling by combining crawfish tails, cream cheese, green onions, and shredded cheese in a mixing bowl. Mix thoroughly until ingredients are well incorporated.
- Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent drying. Place one sheet of phyllo on a clean work surface and gently brush with melted butter.
- Layer additional phyllo sheets on top, brushing each with butter, creating a total of 4-5 layers for optimal texture and structure.
- Spread the crawfish mixture evenly along one long edge of the phyllo stack, leaving a small border around the edges to prevent filling from leaking.
- Carefully roll the phyllo sheet around the filling, tucking in the sides to create a sealed strudel. Brush the exterior with beaten egg to ensure a golden, crisp finish.
- Preheat the oven to 375°F (190°C). Place the strudel on a parchment-lined baking sheet, seam-side down.
- Bake for 25-30 minutes or until the phyllo is golden brown and crispy, rotating the baking sheet halfway through for even cooking.
- Remove from oven and let rest for 5-10 minutes before slicing to allow filling to set.
- Slice the strudel into 6 equal portions and plate, serving with prepared remoulade sauce and hot sauce on the side.
Tips
- Keep phyllo dough cold and covered: Phyllo sheets dry out quickly, so work swiftly and keep them under a damp towel to maintain flexibility.
- Don't skimp on butter: Each layer needs a gentle brush of melted butter to create that irresistible, flaky texture.
- Seal edges carefully: Tucking in the sides prevents filling from leaking and ensures a neat, professional presentation.
- Use fresh crawfish when possible: While frozen works, fresh crawfish will elevate the flavor profile dramatically.
- Let the strudel rest after baking: This allows the filling to set and makes slicing cleaner and more precise.
- Serve immediately for maximum crispiness: The phyllo is most delectable when it's fresh out of the oven and still crackling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 18g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 110mg
