Crab N Brie Strudel Slices |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Mouth-watering brie, succulent crab and a hint of pear make this delicate pastry a favorite Ingredients:
1/2 pound fresh crabmeat |
6 ounces brie or camembert 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 inches x 9 inches) |
3/4 cup butter, melted |
Directions:
1. In a large bowl, combine the first eight ingredients; set aside.
2. Place a piece of plastic wrap larger than a sheet of phyllo on a work surface. Place one phyllo sheet on plastic wrap; brush with butter. (Keep remaining phyllo covered until ready to use.) Repeat six times. Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Using the plastic wrap to lift one long side, roll up jelly-roll style.
3. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan; discard plastic wrap. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
4. 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.
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