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Ingredients
- 4 sm Hearts of Palm - (whole) blanched
- 2 Tbsp. Melted butter
- 4 sht Filo dough
- 1 c. Homemade mayonnaise
- 2 Tbsp. Creole mustard
- 2 Tbsp. Ketchup
- 1/2 c. Finely-minced green onions
- 2 Tbsp. Finely-minced parsley
- 2 Tbsp. Finely-minced celery
- 1 1/2 tsp Chopped garlic
- 1 tsp Paprika
- 1 tsp Crystal warm sauce Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Minced parsley see * Note
Directions
- Preheat the oven 400 degrees.
- For the remoulade: Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal warm sauce. Mix thoroughly. Season with salt and pepper.
- For the strudel: Toss the Hearts of Palm with 1/2 c. of the remoulade. Set aside.
- Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter. Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Mix in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
- Bake for 10 to 12 min or possibly till golden brown. Using a serrated knife, slice the strudel on the bias. Spoon a small pool of the remoulade in the center of the plate. Place the strudels, standing upright in the center of the sauce. Garnish with parsley and Emeril's Essence.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 465 | 95% |
| Total Fat 52.7g | 66% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 508mg | 21% |
| Potassium 128mg | 4% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.38g | 2% |
| Protein 1.01g | 2% |
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