Crab Meat and Brie Phyllo Round
Prosciutto and dried cranberries can be substituted for the crabmeat.
- 1 (6 ounce) can flaked crabmeat*, drained
- 1/4 cup smoked ham, finely chopped
- 1 scallion, thinly sliced
- 1/2 teaspoon minced fresh garlic
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 20 (9 x 14) sheets Athens Fillo Dough, thawed
- 1/4 cup butter, melted
- 8 ounces Brie cheese
- 1 egg
- 1 tablespoon water
* For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above.
- In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly.
- Remove rind from top of Brie and top with crabmeat mixture.
- Prepare fillo round by placing Brie in center of intersecting fillo strips and enclosing with fillo.
- In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet.
- Bake in preheated 350 degrees F oven for 20 to 25 minutes or until golden brown.
- Cool for 10 minutes prior to serving.
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