Crab n Brie Strudel Slices
From kytigger 15 years ago
- 20 minutes to make
- Serves 24
Mouth-watering brie, succulent crab and a hint of pear make this delicate pastry a favorite
Ingredients
- 1/2 pound fresh crabmeat shopping list
- 6 ounces Brie or camembert cheese rind removed and cut into 1/4-inch cubes shopping list
- 2-1/2 cups finely chopped peeled ripe pears shopping list
- 1/2 cup thinly sliced green onions shopping list
- 1/2 cup diced fully cooked ham shopping list
- 2 teaspoons lemon juice shopping list
- 1 garlic clove, minced shopping list
- Dash pepper shopping list
- 14 sheets phyllo dough inches x 9 inches) shopping list
- 3/4 cup butter, melted shopping list
How to make it
- In a large bowl, combine the first eight ingredients; set aside.
- 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.
- 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.
- 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.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- kytigger Louisville, KY
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