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Creamy Seafood Puff Pastry Roll- final presentation
SimplySeafood

Creamy Seafood Puff Pastry Roll

Flaky golden puff pastry wrapped around a creamy shrimp and crab filling with melted mozzarella and Parmesan. This rich seafood pastry is perfect for dinner parties or cozy nights in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 puff pastry sheets, thawed
  • 1 lb shrimp, peeled, cooked, and chopped
  • 8 oz lump crab meat
  • 4 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3 tbsp butter
  • 3 cloves garlic, minced
  • 1/4 cup onion, diced
  • 2 tbsp heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 egg, beaten, for egg wash
  • 2 tbsp parsley, chopped

Equipment

  • large skillet
  • Rolling Pin
  • Baking sheet
  • parchment paper
  • pastry brush

Method
 

  1. Melt the butter in a skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, about 2 to 3 minutes. Stir in the shrimp, crab meat, cream cheese, mozzarella, Parmesan, heavy cream, Italian seasoning, paprika, salt, and black pepper until creamy and fully combined.
  2. Roll out the puff pastry sheets on a lightly floured surface. Spoon the creamy seafood filling down the center of each sheet, leaving space around the edges.
  3. Fold the pastry over the filling and seal the edges tightly, or cut strips along the sides and braid them over the top. Brush generously with the beaten egg for a glossy, golden finish.
  4. Place the pastry rolls on a parchment-lined baking sheet and bake at 400°F for 25 to 30 minutes, until puffed, flaky, and deep golden brown.
  5. Let the rolls rest for 5 minutes before slicing so the creamy filling stays intact instead of spilling out.
  6. Sprinkle with fresh parsley and serve warm, sliced into thick pieces.

Notes

Keep the puff pastry cold until you are ready to fill and fold it.
Pat the shrimp and crab dry before mixing to help prevent a soggy bottom crust.
The entire roll can be assembled up to 1 day ahead. Brush it with egg wash just before baking.
Cut a few vents in the top when not braiding the pastry so steam can escape.
The unbaked roll freezes well. Bake it directly from frozen, adding a few extra minutes to the cooking time.