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Ingredients

• 1/2 pound fresh crabmeat
• 6 ounces Brie or camembert cheese rind removed and cut into 1/4-inch cubes
• 2-1/2 cups finely chopped peeled ripe pears
• 1/2 cup thinly sliced green onions
• 1/2 cup diced fully cooked ham
• 2 teaspoons lemon juice
• 1 garlic clove, minced
• Dash pepper
• 14 sheets phyllo dough inches x 9 inches)
• 3/4 cup butter, melted

Description

Mouth-watering Brie, Succulent Crab And A Hint Of Pear Make This Delicate Pastry A Favorite

Group Recipes