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CRAB MEAT AND BRIE PHYLLO ROUND  Ingredients
1 6-ounce can flaked crabmeat, drained
1/4 cup smoked ham, finely chopped
1 scallion, thinly sliced
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
8 ounces Brie cheese
1 egg
1 tablespoon water In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly.
Remove rind from top of Brie and top with crabmeat mixture. Prepare fillo round according to directions on page 14 by placing Brie in center of intersecting fillo strips and enclosing with fillo. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 10 minutes prior to serving.
Note: For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above.
Yield: 8 to 12 servings
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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