Holiday Strudel with Tiger Prawns, Melted Leeks and Vanilla Cream

Holiday Strudel with Tiger Prawns, Melted Leeks and Vanilla Cream


by Chef Tom Atkins
Boise Centre


Posted on December 17, 2009 at 1:35 PM

Updated Monday, Nov 22 at 8:29 PM

Strudel Ingredients
8ea sheets Phyllo Dough
2‐3oz Melted Butter
12oz Tiger Prawns
6‐8oz Mushrooms (julienne)
6ea Leeks (julienne white part only)
4ea Shallots (julienne)
1ea Yellow Onion (julienne)
1ea Garlic Clove (minced)
2‐3oz White Wine
4‐6 oz Heavy Cream
1ea Vanilla Bean (split)
1/4tsp Fresh Thyme (chopped)
1/2tsp Fresh Parsley (chopped)
1/2tsp Fresh Chive (chopped)

Vanilla Cream
6oz Heavy Whipping Cream
1ea Vanilla

Method: For the filling sauté leeks, shallots, onion and garlic until translucent, add prawns and vanilla bean, cook until prawns start to change color, about 30‐45 seconds. Deglaze pan with white wine, reduce by half, then add heavy cream and reduce by half to three quarters. Finish with salt and pepper and fresh herbs, remove from heat and let cool.

To stuff the Phyllo dough, melt butter and brush four sheets of Phyllo, stacking as you go. Add filling along one end, roll tightly and pinch the ends, cut vents on the bias to let steam out about every three inches. Bake the strudel at 375 degrees for 10‐15 minutes turning sheet pan around at half way. The time will depend on how your oven heats, since the filling is cooked, you simply need to cook it so the Phyllo is nicely browned and the filling reaches 140 degrees.

For the vanilla cream, whip cream until medium peak with scraped vanilla bean.

To serve, slice on the bias and plate, garnish with whipped Vanilla Cream.