Sweet and savoury phyllo pastry ? crab roll & apple raisin roll recipes

Name: Sweet and savoury phyllo pastry ? crab roll & apple raisin roll recipes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 can of crab meat or if you?re adventurous de-shell half a crab; 1/3 cup fat free cream cheese; 1/4 cup fat free sour cream; 1/4 cup scallions, chopped; 1/4 cup red bell peppers, chopped; Salt and pepper; Olive oil; Phyllo pastry sheets can be found in the frozen section of your local grocery store; 1 Apple any kind; 1/4 cup raisins; 2 tablespoons brown sugar; 1 teaspoon cinnamon; 1/2 cup water; Canola oil; Phyllo pastry sheets

Appetizer

Very Easy

45 min

Preparation

Preparation25 min

Cook time20 min

Defrost phyllo pastry sheets a couple of hours before planning to make the dish. Preheat oven to 400ºC.
Combine all ingredients listed and mix thoroughly, salt and pepper should be added to taste.
Pull out one phyllo pastry sheet and lightly brush olive oil over top, then lay a second piece of the pastry sheet on top, again brush lightly with olive oil.
Cut the pastry sheets in to 6 cm strips. Put a tablespoon of the crab mixture in the middle and fold the bottom towards the right edge of the strip forming a triangle.
Fold the triangle up and then over again until it completely rolls up the entire strip. Set aside.
Once all crab rolls are done, place on baking sheet and in the oven for 10-15 mins, until the outside of the rolls are slightly browned.
Remove from oven, let cool and serve.
Apple Raisin Rolls:
Defrost phyllo pastry sheets a couple of hours before planning to make the dish. Preheat oven to 400ºC. Peel and slice apple in to 1 inch pieces. Place a small sauce pan on medium heat. Add in apples, raisins, brown sugar, cinnamon and water. Cook the mixture until most of the water has evaporated, creating a nice thick concoction. Pull out one phyllo pastry sheet and lightly brush olive oil over top, then lay a second piece of the pastry sheet on top, again brush lightly with olive oil (for more crunch, feel free to layer on another sheet of phyllo). Cut the pastry sheets in to 6 cm strips. Put a tablespoon of the apple mixture in the middle and fold the bottom towards the right edge of the strip forming a triangle. Fold the triangle up and then over again until it completely rolls up the entire strip. Set aside. Once all apple raisin rolls are done, place on baking sheet and in the oven for 10 mins, until the outside of the rolls are slightly browned. Remove from oven, let cool and serve with cinnamon, sugar and honey drizzled on top along with some vanilla ice cream.