Smoked Trout and apple strudel
List of Ingredients
2 Granny Smith apples, peeled, cored and cut into 1/2-inch-thick rings
1 tablespoon olive oil
Salt and pepper, to taste
1 3-ounce package cream cheese, room temperature
1/2 pound smoked trout, flaked into small pieces
2 tablespoons minced shallots
1 teaspoon Cajun seasoning
1 sheet frozen puff pastry, thawed
1 egg beaten with 2 tablespoons cream
Heat the oven to 400 degrees.
Heat the grill (or your grill pan). Toss the apples with olive oil and season with salt and pepper. Place on the grill and cook for 2 minutes per side. Remove from the grill and cut into small dice.
In a mixing bowl, combine apples, cream cheese, trout, shallots and Cajun seasoning. Season with salt and pepper. Place filling on the lower half of the puff pastry. Brush the edges of the puff pastry with water, then fold the top half of the pastry over the filling. Poke a few vent holes in the pastry and brush the top all over with egg wash.
Let the egg wash dry, then wrap the strudel in waxed paper, then in foil, then place in a plastic freezer bag. Or bake as soon as you assemble for 15 to 20 minutes until golden brown. To bake after freezing, thaw overnight in the refrigerator
Recipe
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