Shrimp & cheese strudel
Recipe from Kay Marley of Texas
1 sheet frozen puff pastry, thawed
1 1/2 cup shredded swiss cheese
1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
4 ounces cooked tiny shrimp, chopped (or one can shrimp, drained and rinsed)
1 egg, beaten
1/2 tsp. cajun spice blend
1/4 tsp. garlic powder
Preheat oven to 400º. On a lightly floured surface, roll out thawed sheet of puff pastry to an 18 x 10-inch rectangle. In a medium bowl, stir together the cheese, sour cream, green onion, shrimp and half of the beaten egg (about two tablespoons). Spread the mixture lengthwise down half of the rectangle, leaving a half-inch border on edge. Using a pastry brush, brush the edges of the pastry with some of the beaten egg. Carefully fold the dough over the filling and seal the edges using the tines of a fork to crimp the dough shut. Transfer the strudel to an extra large baking sheet. Brush the strudel with beaten egg to help it become a glossy golden brown during baking.
Bake for 20-25 minutes or until golden. Remove from oven. Cool for at least 20 minutes before slicing.
Tip: Use a pizza cutter to slice inch wide slices across strudel. Cut those slices in half lengthwise to form small rectangles.