Surf and Turf Phyllo Bundles. An elegant appetizer, these golden, crispy phyllo parcels are filled with tender beef, succulent shrimp, and creamy Cambozola cheese, making them perfect for special occasions.
Serve them warm for a showstopping bite that combines savoury, buttery, garlicy and cheesy flavours in every layer!
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Ingredients
Filling
- Certified Angus beef tenderloin
- Kosher salt
- Shrimp
- Cambozola cheese
- Freshly cracked black pepper
- Parmesan cheese, for garnish
Phyllo Dough
- Phyllo dough sheets
- Butter
Butter Mixture
- Butter
- Olive oil
- Garlic
- Parsley
See recipe card below for quantities.
Watch how these Phyloo Bundles were made.
Instructions
Prepare the Steak
Pat the steak dry with paper towels and season with Kosher salt.
Heat an 11” skillet over medium-high heat. Sear the steak for 2 minutes on each side.
Cut the steak in half, then into 1 oz pieces, and further into 7–8 cubes per piece.
Prepare the Garlic Butter Mixture
Melt ¾ cup butter in a small saucepan. Add olive oil and garlic, then remove from heat. Stir in parsley and let cool slightly.
Season the Shrimp
In a small bowl, toss shrimp with 2 tbsp of the garlic butter mixture and a dash of pepper.
Preheat the Oven
Preheat your oven to 360°F (convection) or 375°F (conventional)
Assemble the Phyllo Bundles
Lay one sheet of phyllo on a clean surface. Brush lightly with the garlic butter mixture, then layer a second sheet on top.
Scrunch the phyllo towards the center from each side, creating a bow-tie shape. Repeat along the other side to form a four-leaf clover.
Place a slice of Cambozola in the center, sprinkle with beef cubes, and top with 1-2 shrimp.
Fold each “leaf” over the filling, turning the bundle over and shaping it into a round parcel. Place on a parchment-lined baking sheet.
Repeat with remaining phyllo and filling until you have 12 bundles. Brush tops with melted butter.
Bake
Place the baking sheet in the center of the oven and bake for 22–24 minutes, rotating halfway through.
Remove from the oven and sprinkle Parmesan on top and bake for an additional 6–8 minutes, until golden and crisp.
Serve warm and enjoy!
Tips For Working with Phyllo Dough
- Keep it covered: Phyllo dries out quickly. While assembling, keep unused sheets covered with a damp kitchen towel.
- Handle gently: Phyllo is delicate. Work slowly to avoid tears, but don’t worry if it rips—a double layer will hold the filling just fine.
- Use melted butter: Butter creates the crisp, flaky texture. Be generous but even in brushing each layer.
- No flour needed: Phyllo doesn’t stick to surfaces, so flouring isn’t necessary.
Equipment Used
These Surf and Turf Phyllo Bundles were made using our Hestan Culinary’s OvenBond Tri-ply Half Sheet Pans, Thomas Keller Butter Warmer and 11-inch skillet, and was baked in the Hestan Duel fuel oven. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for these Surf and Turf Phyllo Bundles please drop back and leave us a comment and rating. Each review helps so much! Thank you – Elaine & James
Surf and Turf Phyllo Bundles
Ingredients
For the Filling
- 12 oz Certified Angus beef tenderloin
- Kosher salt
- 12–24 shrimp 20/30 count, peeled
- 3 oz Cambozola cheese sliced into 12 pieces
- Freshly cracked black pepper
- Parmesan cheese for garnish
For the Phyllo Dough
- 24 sheets phyllo dough plus a few extra for backup
- ¼ cup butter melted
For the Butter Mixture
- ¾ cup butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons parsley chopped
Instructions
Prepare the Steak
- Pat the steak dry with paper towels and season with Kosher salt.
- Heat an 11” skillet over medium-high heat. Sear the steak for 2 minutes on each side.
- Cut the steak in half, then into 1 oz pieces, and further into 7–8 cubes per piece.
Prepare the Garlic Butter Mixture
- Melt ¾ cup butter in a small saucepan. Add olive oil and garlic, then remove from heat. Stir in parsley and let cool slightly.
Season the Shrimp
- In a small bowl, toss shrimp with 2 tbsp of the garlic butter mixture and a dash of pepper.
Preheat the Oven
- Preheat your oven to 365°F (convection).
Assemble the Phyllo Bundles
- Lay one sheet of phyllo on a clean surface. Brush lightly with the garlic butter mixture, then layer a second sheet on top.
- Scrunch the phyllo towards the center from each side, creating a bow-tie shape. Repeat along the other side to form a four-leaf clover.
- Place a slice of Cambozola in the center, sprinkle with beef cubes, and top with 1-2 shrimp.
- Fold each “leaf” over the filling, turning the bundle over and shaping it into a round parcel. Place on a parchment-lined baking sheet.
- Repeat with remaining phyllo and filling until you have 12 bundles. Brush tops with melted butter.
Bake
- Place the baking sheet in the center of the oven and bake for 22–24 minutes, rotating halfway through.
- Remove from the oven and sprinkle Parmesan on top and bake for an additional 6–8 minutes, until golden and crisp.
- Serve warm and enjoy!
Rate this Recipe
- If you get the chance to try this recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!
Video
Notes
- Keep it covered: Phyllo dries out quickly. While assembling, keep unused sheets covered with a damp kitchen towel.
- Handle gently: Phyllo is delicate. Work slowly to avoid tears, but don’t worry if it rips—a double layer will hold the filling just fine
- Use melted butter: Butter creates the crisp, flaky texture. Be generous but even in brushing each layer.
- No flour needed: Phyllo doesn’t stick to surfaces, so flouring isn’t necessary.
These look so pretty and sound so delicious. I will make these for my next party for sure!
Thanks so much Shanley!
Please Let us know if you give them a try!
Happy New Year!
Elaine & James