• 24servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Plain yogurt

  2. 1/4 cup 23g / 0.8oz Coconut

  3. 1/4 cup 36g / 1 1/3oz Finely chopped unsalted peanuts

  4. 2 tablespoons 30ml Chopped chutney

  5. 1 teaspoon 5ml Curry powder

  6. 1/2 teaspoon 2 1/2ml Grated gingerroot or 1/4 tsp. Ground ginger

  7. 1 Tiny shrimp - drained

  8. 6 Frozen phyllo dough - (16 x 12, thawed inches)

  9. 1/2 cup 99g / 3 1/2oz Margarine or butter - melted

Instructions Jump to Ingredients ↑

  1. Filling: In a small mixing bowl stir together yogurt, coconut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp.

  2. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter.

  3. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly.

  4. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet.

  5. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles.

  6. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden.


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