Recipe of the Week: Crab and Goat Cheese Strudel with Lavender Sauce
Strudel is a classic dessert from eastern Europe; thin dough is stretched out and filled, then rolled up and baked until crisp. It is everyone’s favorite, whether it is savory or sweet and in a variety of fillings. This easy version uses phyllo dough instead of the time-consuming classic dough, and it is filled with crab meat, vegetables and goat cheese. Serves eight (Chef tip: Defrost phyllo dough in the refrigerator overnight before using it. Keep the dough covered until ready to use.)
2 tablespoons extra virgin olive oil
1 shallots, minced sliced
1/4 cup dry white wine
2 cloves garlic, minced
1 red and/or yellow pepper, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 cup soft goat cheese, crumbled
1 pound jumbo lump crab meat, picked through
1 teaspoon fresh chives, finely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
FOR STRUDEL ASSEMBLY:
8 fresh phyllo pastry sheets or frozen, thawed
8 tablespoons unsalted butter, melted
1/2 cup plain bread crumbs
2 teaspoons Herbs de Provence
1/4 cup grated parmesan cheese
LAVENDER SAUCE:
1/2 shallot, finely minced
1/2 teaspoon lavender
2 cups dry white wine
4 tablespoons unsalted butter, cut into 1/2-inch cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
The sauce: Place the shallots, lavender and the wine in a sauce pot and place over high heat. Reduce to half the original quantity. Lower the heat to a bare simmer and slowly whisk in the butter a piece at a time. Season the sauce with white pepper and salt to taste. Set aside over warm water. Whisk the sauce before using it.
For filling: In a medium sauté pan, heat olive oil. Add shallots, carrots and celery to the olive oil and saute for five minutes. Add garlic and peppers and saute for two more minutes at medium heat. Add the wine and let it evaporate. Remove the vegetable mixture from the heat and place in a medium bowl. Mix in goat cheese. Add crab and chives. Gently stir and set mixture aside to cool slightly before using it.
In a small mixing bowl combine bread crumbs, herbs de Provence and parmesan cheese. Make sure to have two pieces of parchment to help with rolling of the strudel.
For strudel assembly: Spread one sheet of phyllo dough on top of one of the parchment sheets, brush with melted butter and sprinkle bread crumb mix on top. Top first sheet with a second sheet of phyllo and repeat so you will have four complete layers. Place 1/2 cup of crab mixture onto one edge of the phyllo sheets. Roll up jelly roll style, place on a parchment lined cookie sheet. With a serrated knife cut into slices, brush with butter.
For individual strudels, spread one sheet of phyllo dough on top of one of the parchment sheet, brush with melted butter and sprinkle bread crumb mix on top. Fold prepared phyllo in half brush with butter and fold it in half again brush with melted butter. Place one tablespoon of crab mixture onto one edge of the phyllo sheets. Roll up jelly roll style, place on a parchment lined cookie sheet. Brush with butter. Repeat until all phyllo dough is used.
Bake in a preheated 400°F oven for 20 minutes or until golden brown. Serve hot with sauce.