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
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
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.