Recipes A’More

1 sheet frozen puff pastry, thawed
1 1/2 cup shredded swiss cheese
1/4 cup shredded parmesan cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
4 ounces cooked tiny shrimp, chopped (or one can shrimp, drained and rinsed)
1 egg, beaten
1/2 tsp. cajun spice blend
1/4 tsp. garlic powder

Preheat oven to 400º.

On a lightly floured surface, roll out thawed sheet of puff pastry to an 18 x 10-inch rectangle.

In a medium bowl, stir together the cheese, sour cream, green onion, shrimp and half of the beaten egg (about two tablespoons).

Spread the mixture lengthwise down half of the rectangle, leaving a half-inch border on edge.

Using a pastry brush, brush the edges of the pastry with some of the beaten egg.

Carefully fold the dough over the filling and seal the edges using the tines of a fork to crimp the dough shut.

Transfer the strudel to an extra large baking sheet.

Brush the strudel with beaten egg to help it become a glossy golden brown during baking.

Bake for 20-25 minutes or until golden.

Remove from oven.

Cool for at least 20 minutes before slicing.

Tip: Use a pizza cutter to slice inch wide slices across strudel. Cut those slices in half lengthwise to form small rectangles.