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What You Need:
(To Make: 36 rolls)
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¼ cup minced onion
5 tablespoons butter, plus 1 stick (¼ pound) butter, melted, for brushing phyllo
2 tablespoons flour
2 cups lukewarm milk
1 tablespoon minced parsley
1 tablespoon minced dill
½ cup fine breadcrumbs
½ cup chopped mushrooms
2 hard-boiled eggs, chopped
1 teaspoon dry sherry salt to taste
1½ pounds lump crabmeat, picked over
½ pound phyllo pastry
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Translate this recipe:
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| How To Cook: |
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1. Saute onion in 5 tablespoons butter until wilted, about 5 minutes. Add flour and mix. Slowly add milk, stirring until the mixture is creamy.
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2. Remove from heat. Add remaining ingredients except phyllo pastry and melted butter. If the consistency is too thin, add more breadcrumbs. If too thick, add more milk.
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3. Preheat oven to 375°.
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4. Prepare stuffed phyllo rolls according to directions and diagrams in . "How to Work with Phyllo". Use 1 teaspoon filling per roll.
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5. Place rolls seam side down on an ungreased cookie sheet. Brush tops of rolls with melted butter. Bake for 30 to 35 minutes, or until golden. Serve warm.
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NOTE:
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These rolls can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350°. Bake without prior thawing for 45 to 50 minutes, or until golden. Serve warm.
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