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Hearts of Palm Strudel With Remoulade Sauce

There’s something inherently joyful about biting into a crispy, flaky pastry, and this Hearts of Palm Strudel takes that simple pleasure to an unexpected, delightful place. I remember the first time I tried a similar dish at a small, unassuming bistro tucked away in the French Quarter of New Orleans. The unique combination of the delicate hearts of palm, the buttery crunch of the phyllo, and the zing of the remoulade completely captivated me. It was an explosion of textures and flavors that I knew I had to recreate. This recipe is my homage to that memorable culinary experience.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Yield: 4 strudels
Dietary Type: Vegetarian

Ingredients

For the Remoulade:

1 cup mayonnaise
2 tablespoons Creole mustard
2 tablespoons ketchup
½ cup green onion, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
1 ½ teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon Crystal hot sauce
Salt and pepper to taste

For the Strudel:

4 small hearts of palm, whole and blanched
2 tablespoons butter, melted
4 sheets phyllo dough

For the Garnish:

2 tablespoons parsley, chopped
Emeril’s Original Essence, to taste (optional, see notes below)

Ingredient Notes:

If you can’t find Creole mustard, you can use a spicy brown mustard instead.
Hearts of Palm can be found canned or jarred. Make sure they are blanched.
Emeril’s Original Essence is a blend of spices (paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme). If you don’t have it, you can create your own blend.

Equipment Needed

Baking sheet
Mixing bowls
Pastry brush
Serrated knife

Instructions

Preheat your oven to 400 degrees F (200 degrees C).
Prepare the Remoulade: In a medium-sized mixing bowl, combine the mayonnaise, Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly until well combined. Season to taste with salt and pepper.
Prepare the Hearts of Palm: In a separate bowl, toss the hearts of palm with ½ cup of the prepared remoulade. Ensure the hearts of palm are well coated. Set aside.
Assemble the Strudels: Stack the phyllo sheets on top of one another. Divide the stack down the middle, resulting in 8 sheets of phyllo. Working with one sheet at a time, brush each sheet generously with the melted butter. This will ensure the phyllo bakes to a golden, crispy perfection.
Roll the Strudels: Roll each heart of palm with two sheets of the buttered phyllo dough. To do this, place the heart of palm at the base of the filo sheets. Fold in the ends of the phyllo, similar to how you would fold an egg roll. Then, carefully roll the heart of palm all the way to the end of the phyllo sheet, creating a neat strudel.
Bake the Strudels: Place the assembled strudels, seam side down, onto the prepared baking sheet.
Bake in the preheated oven for 10 to 12 minutes, or until the phyllo dough is golden brown and crispy. Keep a close eye on them to prevent burning, as phyllo can brown quickly.
Slice and Plate: Once the strudels are baked, remove them from the oven and let them cool slightly. Using a serrated knife, carefully slice the strudel on the bias (at an angle) to create attractive slices.
Plate the Dish: Spoon a small pool of the remaining remoulade in the center of each plate.
Arrange the sliced strudels, standing upright, in the center of the sauce.
Garnish with chopped parsley and a sprinkle of Emeril’s Original Essence, if desired. Serve immediately and enjoy!

Expert Tips & Tricks

To prevent the phyllo dough from drying out while you’re working with it, keep the stack covered with a damp kitchen towel.
You can assemble the strudels ahead of time and keep them in the refrigerator until ready to bake. Just be sure to brush them with a little more melted butter before baking.
For extra flavor, try adding a sprinkle of grated Parmesan cheese to the buttered phyllo sheets before rolling.
If the phyllo tears, don’t worry! Just patch it up with another small piece and brush with butter. The layers will hide any imperfections.

Serving & Storage Suggestions

Serve the Hearts of Palm Strudel immediately after baking to ensure the phyllo remains crisp. The remoulade sauce provides a cooling and flavorful counterpoint to the warm, flaky strudel.

Leftover strudels can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) for a few minutes to re-crisp the phyllo. Be careful not to overheat, as the filling can become watery.

We do not recommend freezing the strudels, as the phyllo dough may become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	28g	43%
Saturated Fat	7g	35%
Cholesterol	31mg	10%
Sodium	780mg	33%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	7%
Sugars	7g	N/A
Protein	3g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Variation: Substitute the mayonnaise with a vegan mayonnaise alternative. Ensure the butter is also replaced with vegan butter.
Gluten-Free Variation: While phyllo dough is not naturally gluten-free, you can experiment with using gluten-free pastry dough. Keep in mind that the texture and baking time may differ.
Spicy Variation: Add a pinch of cayenne pepper to the remoulade sauce for an extra kick.
Herby Variation: Incorporate other fresh herbs like dill or chives into the remoulade for a more complex flavor profile.
Regional Adaptation: In place of Crystal hot sauce, experiment with other regional hot sauces or peppers.

FAQs (Frequently Asked Questions)

Q: Can I use frozen hearts of palm?

A: Yes, but make sure to thaw them completely and pat them dry before using. Excess moisture can make the phyllo dough soggy.

Q: Can I make the remoulade ahead of time?

A: Absolutely! In fact, the remoulade tastes even better after the flavors have had a chance to meld together. You can prepare it up to 2 days in advance and store it in the refrigerator.

Q: My phyllo dough is tearing easily. What am I doing wrong?

A: Phyllo dough is very delicate. Make sure you’re working with thawed phyllo and keeping the stack covered with a damp towel to prevent it from drying out. Also, be gentle when brushing with butter.

Q: Can I bake these in an air fryer?

A: Yes, you can air fry them! Preheat your air fryer to 375°F (190°C). Place the strudels in the air fryer basket, being careful not to overcrowd. Cook for 8-10 minutes, or until golden brown and crispy.

Q: What can I serve with these strudels?

A: These strudels make a fantastic appetizer or light lunch. They pair well with a simple green salad or a cup of creamy tomato soup.

Final Thoughts

I truly hope you enjoy this Hearts of Palm Strudel with Remoulade Sauce as much as I do. It’s a surprisingly simple dish that offers a complex and satisfying culinary experience. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your feedback. And if you’re feeling adventurous, pair it with a crisp Sauvignon Blanc for a truly delightful meal!

Hearts of Palm Strudel With Remoulade Sauce Recipe