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CRAB MEAT & BRIE PHYLLO ROUND  Ingredients
1/2 cup crab meat
1/4 cup finely chopped smoked ham
1 scallion, thinly sliced
1 small clove garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon salt
9 sheets Athens™ or Apollo™ fillo dough
4 tablespoons butter, melted
8 ounces brie
1 large egg
1 tablespoon water In medium bowl, combine crab meat, ham, scallion, garlic, pepper and salt. Toss to mix.
Remove rind from top of brie and top with crab meat mixture.
Prepare fillo round by following the directions for Round and Wrapped Shapes on our Shapes & Uses page. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on greased baking sheet. Bake in preheated 375° F oven for 12 to 15 minutes or until golden brown.
Serve warm from the oven.
Seves 8
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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