Seafood Strudel

Pat T posted 01-27-99

Seafood Strudel

1 lb. fresh mushrooms, sliced
4 Tblsp. butter
8 oz. cream cheese, softened
1 cup sour cream
1 large egg
1-3/4 lb. seafood (scallops, lobster, crabmeat, shrimp or a meaty white fish)
1 Tblsp. butter
2 Tblsp. chopped chives or scallion tops
2 to 2-1/2 Tblsp. fresh dill
juice of 1/2 lemon
salt and pepper to taste
1 box strudel leaves (phyllo)
1/4 lb. butter, melted (for painting phyllo)

Saute mushrooms in 4 tablespoons butter. Beat softened cream cheese with sour cream and egg. Lightly Saute seafood in 1 tablespoon butter or less, just enough to prevent sticking. Add seafood to cream cheese mixture. Add sauteed mushrooms. Add chives or scallions and dill. Fold everything together and add juice of 1/2 lemon. Salt and pepper to taste. (Up to this point, recipe may be made the day before serving.)

Preheat oven to 375 degrees F. Butter a 10-inch quiche dish. At this point, you should work rapidly to prevent the leaves from drying out and crumbling. Drape dish with 2 strudel leaves and paint with melted butter. Add 2 more leaves, again painting with butter. Pour in seafood mixture and cover with 2 more sets of leaves painted with butter in the same fashion, letting all ends hang over dish. Roll top and bottom layers up together and fold in to make an edge. In center, make a rose by taking leaf and rolling it in a tight circle. Paint the entire top with melted butter.

Bake for 35 minutes on bottom shelf of oven at 375 degrees F. until lightly browned. Can be assembled in the morning, covered with plastic wrap and baked before serving. Serves 6 for dinner.

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