Impress your guests with these starters using Athens® or Apollo fillo dough.
CRAB MEAT AND BRIE PHYLLO ROUND
Ingredients1 6-ounce can flaked crabmeat, drained1/4 cup smoked ham, finely chopped1 scallion, thinly sliced1/2 teaspoon minced fresh garlic1/4 teaspoon ground black pepper1/4 teaspoon salt20 sheets Athens® Fillo Dough (9" x 14"), thawed1/4 cup butter, melted8 ounces Brie cheese1 egg1 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