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Cheese and Shrimp Strudel

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By Phyllis Pellman Good

Posted July 23rd, 2007

This article is reprinted with permission from Fix It And Enjoy It Cookbook, by Phyllis Pellman Good, (2006, Good Books)

Servings:	18
Author Notes:	You can also make this with crabmeat, or a combination of shrimp and crab.
Ingredients:	half a 17.25-ounce package (1 sheet) frozen puff pastry, thawed 1-1/2 cups (6 ounces) shredded Swiss Cheese 1/2 cup sour cream 1/4 cup thinly sliced green onions 1 cup (4 ounces) cooked shrimp, chopped, or 1 can (4.5-ounces) shrimp, rinsed, drained, and chopped 1 egg, beaten
Instructions:	Makes 16-18 Slices Preheat oven to 400°F. On a lightly floured surface, roll the thawed puff pastry to a 10 x 18 rectangle. Place rectangle of pastry on a lightly greased, large baking sheet. In a medium-sized bowl, stir together cheese, sour cream, onion, shrimp, and half the beaten egg (about 2 tablespoons). Spread the mixture lengthwise down half of the rectangle. Brush edges of pastry (using pastry brush) with some of the remaining beaten egg. Carefully fold dough over the filling and seal edges with the tines of a fork. Brush top and sides of strudel with remaining egg. Bake for 20-25 minutes, or until golden brown. Remove from oven and cool 20 minutes before slicing. With a very sharp knife, slice slightly on the diagonal.