Yield: 24 servings
|¼ cup||Peanuts, chopped|
|6 \N||Phyllo dough sheets|
|1 teaspoon||Curry powder|
In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp.
Preheat oven to 375. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4" squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly.
Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.
To freeze: prepare phyllo bundles as directed, except do not bake.
Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking.
Nutrition information per bundle: 76 cal, 2 g protein, 6 g carbohydrate, 5 g fat, 8 mg cholesterol, 91 mg sodium, 34 mg potassium, 0 g dietary fiber.
From _Better Homes and Gardens_, Nov 1990.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005