Recipe

Crab N Brie Strudel Slices Recipe

	Kytigger / All my dishes 1 year, 1 month ago Mouth-watering brie, succulent crab and a hint of pear make this delicate pastry a favorite Prep:45m Cook:20m Servings:24	Kytigger
	mouthwatering crab brie strudel

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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

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.

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