Fillo Rolls Stuffed with Crawfish
Yield - 50 - 60 Hors d'oeuvres
1 LB PEELED CRAWFISH TAILS (Chopped)
1 LB RICOTTA CHEESE (Drained of water)
1/2 LB FETA CHEESE (Crumbled)
2 TBSP FRESHLY GRATED ROMANO CHEESE
1 TBSP LOBSTER BASE
1 TSP GROUND CAYENNE PEPPER
1 TBSP LEMON JUICE
1 PACK FILLO LEAFS (Frozen)
1/2 LB BUTTER (Melted)
Thaw fillo leafs and cover with a moist towel as per package directions. Meanwhile in a large bowl mix remaining ingredients except butter. The stuffing should be somewhat moist but not a liquid.
Lay out one sheet of fillo dough with the short side closest to you. Use a pastry brush to butter one side of the leaf. Spoon the stuffing across the bottom of the short edge in a log like fashion about the thickness of a cigar. Roll up the fillo leaf, cut the roll into 2 inch lengths and arrange on a sheet pan. At this point, the rolls can be frozen for use later.
Preheat oven at 350F and bake for 15 minutes or until golden brown.
Allow the crawfish rolls to cool for 3 -5 minutes before serving, the cheese on the inside is very hot and can burn someone's mouth.
This is a great recipe to use when you wish to stretch crawfish to allow every one to get some.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.