What is a crawfish strudel?

A crawfish strudel is a savory pastry made with flaky phyllo dough wrapped around a creamy, seasoned filling of crawfish tails, cheese, and spices. It’s a Louisiana-inspired dish that became especially popular at New Orleans Jazz Fest, where it’s served as a festival favorite.

What’s the difference between a strudel and a strudel?

This is a common mix-up. Traditional strudel often refers to a sweet, layered pastry from Austria or Germany, usually filled with apples or cherries. A crawfish strudel recipe, however, takes that same flaky pastry concept and fills it with a savory Cajun seafood mixture instead.

Is crawfish healthy or unhealthy?

Crawfish are naturally low in fat and high in protein, making them a healthy seafood choice. In moderation, they provide essential nutrients like vitamin B12, zinc, and iron. In this crawfish strudel recipe, the richness comes mainly from cream and cheese, so you can make lighter adjustments—like using half-and-half or reduced-fat cheese—if you want to keep it healthier.

Why is it called strudel?

The word “strudel” comes from the German word meaning “whirlpool” or “swirl,” describing how the pastry is traditionally rolled around its filling. In this crawfish strudel recipe, the phyllo is layered and rolled to create that same spiral effect, just with a savory Louisiana-style twist.

Crawfish Strudel Recipe: Golden Cajun Classic Made Easy

Name: Crawfish Strudel Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun, Creole
Ingredients: 1 lb crawfish tails, thawed; 1 yellow onion, finely diced; 1 green bell pepper, finely diced; 1 celery stalk, finely diced; 3–4 garlic cloves, minced; 1 tsp Cajun seasoning; 1/4 tsp cayenne pepper; 1 cup heavy cream or half-and-half; 1 cup shredded pepper jack cheese; 1/2 cup shredded white cheddar cheese; 1/4 cup fresh parsley, chopped; Salt and black pepper to taste; 1 lb phyllo dough, thawed; 1/2 cup melted unsalted butter

Description

This crawfish strudel recipe features a creamy Cajun crawfish and cheese filling wrapped in flaky phyllo dough, inspired by the New Orleans Jazz Fest classic.

Ingredients

1 lb crawfish tails

1 onion, diced

1 bell pepper, diced

1 celery stalk, diced

3–4 garlic cloves, minced

1 tsp Cajun seasoning

1/4 tsp cayenne pepper

1 cup heavy cream or half-and-half

1 cup pepper jack cheese, shredded

1/2 cup white cheddar, shredded

1/4 cup parsley, chopped

1 lb phyllo dough

1/2 cup melted butter

Salt and black pepper to taste

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Instructions

1. Sauté onion, bell pepper, and celery in butter until tender.

2. Add garlic, cook until fragrant.

3. Stir in crawfish tails with Cajun seasoning and cayenne.

4. Pour in cream, simmer until slightly thickened.

5. Stir in cheeses and parsley, season with salt and pepper.

6. Cool filling completely.

7. Layer 6–8 sheets of phyllo, brushing each with butter.

8. Add filling along one edge, fold, and roll into log.

9. Brush with butter, place seam-side down on baking sheet.

10. Bake at 375°F for 20–25 minutes until golden.

11. Cool slightly before slicing and serving.

Notes

Serve with Creole mayonnaise or remoulade. Substitute shrimp if crawfish isn’t available.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked
Cuisine: Cajun, Creole

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 3g
Sodium: 560mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 18g
Cholesterol: 95mg