Crawfish Gouda

Crawfish Gouda

1 package puff pastry sheets (2 sheets of pastry)

2 T. butter or margarine

1/2 C. green onions, chopped

1/2 C. chopped fresh parsley

2 cloves garlic, finely chopped

1/3 C. heavy cream

1/4 C. white wine

1/2 t. salt

1/4 t. black pepper

Dash of cayenne pepper

1/2 C. grated Parmesan cheese

2 lbs. peeled crawfish tails

1 (6-oz.) round of Gouda cheese (NOT smoked Gouda) OR a (6- to 8-oz.) wedge, cut into 1/4 -inch slices

1 1/2 T. butter, melted, for brushing over pastry

Defrost puff pastry according to package directions. When defrosted, place on large cookie sheet or 2 small cookie sheets.

Sauté onions, parsley and garlic in butter for about 5 minutes.

Add cream, wine, salt, black pepper and cayenne. Simmer over medium heat for 3 to 4 minutes.

Add Parmesan cheese and crawfish tails. Stir and cook only until crawfish are heated. Do not overcook.

On one large or 2 small cookie sheets, unroll puff pastry sheets and lightly roll out with rolling pin. I lightly pinch the edges up to form a well so the sauce won’t run out until I am ready to seal it. Spoon about half the crawfish mixture down the center of the sheet of puff pastry. Top with half of the Gouda cheese slices.

Bring long edges of puff pastry together, pinching securely to seal. Roll and pinch ends together and seal. Don’t worry if a little of the sauce runs out. Any leftover crawfish mixture is wonderful over pasta. Repeat for second sheet of pastry.

Brush with melted butter.

Bake in preheated 350° F. oven for 30 minutes.

Makes 8 to 10 entrée servings.

Source: Vera Bahlinger

Note: Vera Bahlinger has also served the crawfish mixture in puff pastry shells and over pasta. The pastry shells are baked before filling with the crawfish. The shells can be placed back into the oven after adding the crawfish so that the cheese can melt over the top.

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