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Crab 'n' Brie Strudel Slices Recipe

Photo by: Taste of Home

Mouth-watering brie, succulent crab and a hint of pear make this delicate pastry a favorite for Jennifer Pfaff of Indianapolis, Indiana.

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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.

Crab 'n' Brie Strudel Slices published in Taste of Home August/September 2006, p46