Ingredients Jump to Instructions ↓

  1. 1/2 pound fresh crabmeat

  2. 6 ounces Brie cheese, rind removed, and cut into 1/4-inch cubes

  3. 2-1/2 cups finely chopped peeled ripe pears

  4. 1/2 cup thinly sliced green onions

  5. 1/2 cup diced fully cooked ham

  6. 2 teaspoons lemon juice

  7. 1 garlic clove, minced Dash pepper

  8. 14 sheets phyllo dough (14 inches x 9 inches)

  9. 3/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback