Woods Hole Seafood Strudel
Submitted by cin
Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod’s seafood tradition, this golden, buttery roll is an elegant main course.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minNamed for the storied fishing village on Cape Cod, this strudel wraps a generous seafood filling in layers of crispy, butter-brushed phyllo pastry. Shrimp and flaked white fish get folded with sauteed mushrooms, ricotta, parsley, and beaten eggs for a filling that’s rich and cohesive without being heavy.
The key is cooking the onions and mushrooms until all the liquid evaporates. You want a filling that holds together, not one that makes the pastry soggy. Once rolled and tucked, it bakes to a deep golden brown with a shatteringly crisp shell.
Slice it at the table for maximum effect. This is dinner party food that looks like it took all day but comes together in about an hour.
Chef Tips
- Saute the mushrooms and onions until completely dry; any extra moisture will make the phyllo soggy
- Keep unused phyllo sheets under a damp towel at all times so they stay pliable
- Brush every other sheet with melted butter for flaky, distinct layers without overdoing it
- Let the strudel rest 5 minutes after baking so the filling sets and slices stay neat
Ingredients
Directions
Melt butter in a Dutch oven and sauté onion and mushrooms until all liquid is gone.
The final mixture should not be runny.
Add shellfish and fish and stir.
Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.
Preheat oven to 400℉ (200℃).
Butter a large baking sheet or use a nonstick one.
Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying.
Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter.
Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel.
Tuck ends under and brush with butter.
Reduce oven heat to 375℉ (190℃) F and bake strudel 30 minutes, until top is browned.
Brush top with butter twice during baking.
Coo slightly, slice, and serve.
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