Crab 'n' Brie Strudel Slices |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
|
Mouthwatering brie, succulent crab and a hint of pear make this delicate pastry a favorite.Jennifer Pfaff, Indianapolis, Indiana. Ingredients:
1/2 pound fresh crabmeat |
6 ounces brie cheese, rind removed, and cut into 1/4-inch cubes |
2-1/2 cups finely chopped peeled ripe pears |
1/2 cup thinly sliced green onions |
1/2 cup diced fully cooked ham |
2 teaspoons lemon juice |
1 garlic clove, minced |
dash pepper |
14 sheets phyllo dough (14 inches x 9 inches) |
3/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first eight ingredients; set aside.
2. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
4. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
5. Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Cut into slices along scored lines. Yield: 2 dozen.
|
|