Seafood Strudel

By jdwooten

Ingredients

• 1 cup mushrooms, chopped
• 4 cloves garlic, chopped
• 2 tablespoons olive oil
• 1/2 pound Maine shrimp, peeled
• 1/2 pound sea or bay scallops, chopped
• 1/2 pound picked Maine crabmeat
• 1/2 pound Maine Lobster, chopped
• 1 cup white wine
• Salt and pepper to taste
• Dash of cayenne pepper and paprika
• 1 package Pepperidge Farm Puff Pastry
• 2 containers (8 ounces each) of Light Boursin cheese
• 3 tablespoons melted butter

Details

Servings 6

Preparation

Step 1

Heat oil in skillet over medium-high heat until hot (approximately 2 minutes) and add mushrooms and garlic. Saute until garlic is lightly browned and mushrooms are tender (about 3 minutes). Add white wine and seafood. Cook seafood approximately 5 minutes until shrimp are pink and scallops are opaque. Drain off any excess liquid and then add salt, pepper, cayenne, and paprika to taste.

Roll out each sheet of pastry dough until seams are gone. Spread each square of dough with one container of Boursin cheese. Spread the cheese evenly nd use on carton per square.

Divide seafood mixture and place one half of mixture into center of each pastry. Fold dough over the mixture toward the center and seal with your fingers. Close ends of pastry and trim off excess and reserve. Place strudels seam-side up, evenly centered on a non-greased baking sheet. Decorate center with trimmed pastry in pattern of choice. Brush mixture with even amount of butter. Plase pastries in center rack of oven for 20 minutes or until pastry is lightly browned. Remove and let stand for two minutes. Slice and serve with a mixed green salad. Makes a wonderful appetizer or a nice main course meal.