Crab, Pear, and Cheese Strudel

Recipe courtesy of Great Cooking Every Day

Serves 4

  • 2 small pears, peeled cored, and chopped
  • 1/2 pound cooked jumbo lump crabmeat, picked over
  • 3/4 cup coarsely grated skim0milk mozzarella cheese
  • 1/2 cup finely chopped lean Virginia ham
  • 3/4 cup minced drained water chestnuts
  • 6 green onions, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 6 (12 x 17-inch) sheets phyllo dough, room temperature
  • 4 teaspoons vegetable oil
  • 1 teaspoon plain dried bread crumbs

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Preheat oven to 375ºF. Spray a baking sheet with nonstick spray.

To prepare the filling, combine the pears, crab, cheese, ham, water chestnuts, green onions, lemon juice, and crushed red pepper in a bowl.

Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 2 phyllo sheets onto a 16-inch sheet of wax paper and brush evely with 1/2 teaspoon of the oil. Top with the remaining sheets of phyllo, brushing each sheet with oil. Sprinkle the top sheet evenly with the bread crumbs.

Spoon the filling, lengthwise, about 1 inch from a long side of the phyllo stack. Fold the 1 inch of dough over the filling and then fold in 1 inch of the short edges. Roll up the strudel, using the wax paper to help lift the dough. Transfer the roll to the baking pan, brush with the remaining 1 teaspoon oil. With a a sharp knife, lightly cut the top to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until lightly browned and heated through, 15-20 minutes. Let cool 10 minutes, then cut at the marks and serve.

Louisiana Recipes Weekly


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Can the strudel be assembled in advance and cooked later. Thank You