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Crab 'n' Brie Strudel Slices

 Crab 'n' Brie Strudel Slices
Mouthwatering brie, succulent crab and a hint of pear make this delicate pastry a favorite.—Jennifer Pfaff, Indianapolis, Indiana.
24 ServingsPrep: 45 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Crab 'n' Brie Strudel Slices (continued)

Directions (continued)

  • for 5 minutes. Cut into slices along scored lines. Yield: 2
  • dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer