1/3 c Plain yogurt
1/4 c Coconut
1/4 c Finely chopped unsalted
-peanuts
2 tb Chopped chutney
1 ts Curry powder
1/2 ts Grated gingerroot or 1/4 tsp
-ground ginger
4 oz Can tiny shrimp, drained
6 Sheets frozen phyllo dough
-(16 x 12 inches), thawed
1/2 c Margarine or butter, melted
Filling: In a small mixing bowl stir together yogurt,
cocnut, peanuts, chutney, curry powder, and gingerroot
or ginger. Gently stir in shrimp.
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.
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.
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.
Bake, uncovered, in a 375 degree F oven for 18 to 20
minutes or till golden. Serve immediately. Makes 24
bundles.
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.
From: FESTIVE FINGER FOOD, Better Homes and Gardens,
11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
