Crab 'n' Brie Strudel Slices Recipe

Crab 'n' Brie Strudel Slices Recipe
Crab 'n' Brie Strudel Slices Recipe photo by Taste of Home
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Crab 'n' Brie Strudel Slices Recipe

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Mouthwatering brie, succulent crab and a hint of pear make this delicate pastry a favorite.—Jennifer Pfaff, Indianapolis, Indiana.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 1/2 pound fresh crabmeat
  • 6 ounces Brie 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 (14 inches x 9 inches)
  • 3/4 cup butter, melted

Directions

In a large bowl, combine the first eight ingredients; set aside.
Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. 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.
Originally published as Crab 'n' Brie Strudel Slices in Taste of Home August/September 2006, p46

  • 1/2 pound fresh crabmeat
  • 6 ounces Brie 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 (14 inches x 9 inches)
  • 3/4 cup butter, melted
  1. In a large bowl, combine the first eight ingredients; set aside.
  2. Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  3. Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
  4. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
  5. 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.
Originally published as Crab 'n' Brie Strudel Slices in Taste of Home August/September 2006, p46

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