Makes four 12-inch Strudels (6-8 pieces per strudel)


12 oz. Kanpachi filets, chopped poke’-style (or sliced into strips)

4 tablespoons lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 green apples (Granny Smith or the like)

1 cup walnuts or pecans 

4 oz. sharp yellow cheddar, shredded 

1 cup diced scallions

8 oz. unsalted butter, melted

12 sheets of filo (phyllo) dough


In a mixing bowl, combine the chopped or sliced Kanpachi with 2 tablespoons of lemon juice and the salt and pepper. Set aside. Peel, core, and slice the apples into strips of 1/4” thickness. Toss the strips with the remaining 2 tablespoons lemon juice and set aside.


Toast the walnuts or pecans in a dry skillet over medium heat, or in a 350 degree oven, until aromatic and hot — about 3 to 5 minutes. Coarsely chop the toasted walnuts and set them aside to cool. Mix together the cheese and diced scallions in a bowl, and melt the butter.


For the first strudel, lay out one full sheet of filo dough on a clean, dry work surface. Brush the surface with enough melted butter to coat. Add another layer of filo and butter that. Add one additional sheet of filo (3 in total) and butter it. Distribute 1/4th of the shredded cheese over the surface, leaving a border about 1/2” without cheese, followed by 1/4th of the Kanpachi, scallions, and chopped nuts. Add 1/4h of the sliced apples.  Roll up the dough into a spiral, cigar-shaped strudel and lay it seam side down on a sheet pan that has been lined with baking parchment or a silicone baking pad.

Repeat to make three more strudels. And lay them parallel on the pan, but not touching. Bake in a preheated 375 degree oven for approximately 20-30 minutes, or until the dough is crisp, flaky, and golden brown. Remove from the oven and cool for 10 to 15 minutes before slicing each strudel into 6 to 8 pieces. Serve warm or cold.



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