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A close up of twelve savory Surf and Turf Phyllo Bundles.

Surf and Turf Phyllo Bundles

An elegant appetizer, these golden, crispy phyllo parcels are filled with tender beef, succulent shrimp, and creamy Cambozola cheese. Serve them warm for a showstopping bite that combines savoury, buttery, garlicy and cheesy flavours in every layer.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine International
Servings 12 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 tablespoon 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!

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Notes

Tips For Working with Phyllo Dough
  1. Keep it covered: Phyllo dries out quickly. While assembling, keep unused sheets covered with a damp kitchen towel.
  2. 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
  3. Use melted butter: Butter creates the crisp, flaky texture. Be generous but even in brushing each layer.
  4. No flour needed: Phyllo doesn’t stick to surfaces, so flouring isn’t necessary.
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