Hearts of Palm Strudel with Remoulade Sauce
Indulge in the perfect harmony of crispy, golden layers and creamy, savory filling with this Hearts of Palm Strudel with Remoulade Sauce. Featuring delicate phyllo dough wrapped around a luscious mixture of tender hearts of palm, cream cheese, Parmesan, and aromatic herbs like parsley and scallions, this dish is a showstopper for any occasion. Paired with a zesty remoulade sauce made with Dijon mustard, capers, and a touch of heat from hot sauce, this recipe strikes the ideal balance between indulgence and sophistication. Ready in under an hour, this vegetarian appetizer or light main is perfect for dinner parties or holiday gatherings, offering both elegance and bold flavor in every bite. Serve your strudel warm and let the crispy texture and creamy filling take center stage!
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Recipe Information
Ingredients
- 8 sheets phyllo dough sheets
- 6 tablespoons butter, melted
- 2 cups hearts of palm, drained and chopped
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- 3 stalks scallions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 teaspoons hot sauce
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the chopped hearts of palm, cream cheese, Parmesan cheese, scallions, garlic, parsley, salt, and black pepper until well combined.
On a clean work surface, lay out one phyllo dough sheet. Brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have 4 layers.
Spoon half of the hearts of palm mixture along one of the short edges of the layered phyllo dough, leaving about 1 inch of space from the edge.
Carefully roll up the phyllo dough to form a strudel, tucking in the sides as you go. Place the strudel seam-side down on the prepared baking sheet. Repeat the process with the remaining filling and phyllo layers to make a second strudel.
Brush the tops of the strudels with melted butter. Bake for 20-25 minutes, or until golden brown and crisp.
While the strudels bake, prepare the remoulade sauce by combining mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and paprika in a small bowl. Mix well and refrigerate until ready to serve.
Allow the strudels to cool slightly before slicing. Serve warm with the remoulade sauce on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 2.1 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
