This recipe ended is the result of warping my crab dip recipe, and deciding to bake it in phyllo dough to be fancier last new year’s eve. Always a favorite!

Filling:
1 stick (8 oz) cream cheese, cubed
½ small onion, finely chopped
4 garlic cloves, peeled and finely chopped
12 oz bottle roasted red pepper, drained well
2 tsp chili powder
2 tsp crushed chilis
2 cans crab meat, drained
1 can shrimp, drained
1 cup mozzarella

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1 package phyllo dough, completely thawed
1 cup butter, melted

In saucepan, heat cream cheese until soft and creamy, stirring frequently. Add onion, garlic, red pepper, chili powder, and crushed chilis, mixing well to incorporate. Add crab, shrimp, and mozzarella. Continue to cook and stir until cheese is melted and smoothly incorporated. Remove from heat and cool completely.

Preheat oven to 450.

Carefully separate 2 sheets of phyllo dough from the rest. This can be an infuriating process. Cover the remaining phyllo dough.

Lay one sheet out flat, lightly brush it with melted butter. Top it with the other sheet, then cut it into 5 equal widths (the shorter side of the long sheet becomes the length of the strips).

Spoon a tbsp or so of filling onto one end of a strip, then fold it up: fold the short edge to match up with the side (covering the filling), the fold that over so it matches up with the same side, etc – flag style. Repeat with remaining strips, then make a new set of strips. Continue till you run out of either dough or filling – which depends on how many sheets you destroyed in the process, and how generously you filled the triangles.

Arrange triangles on a lightly greased baking sheet, and brush the tops with melted butter. Bake for 10 minutes, or until golden and flaky.

Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! Also, these taste awesome as a cold snack the next day.

Dough:
1 stick butter, softened
1 stick (8oz) cream cheese, softened
1.5 cups flour

Filling:
8 oz baby bella mushroom slices
1 medium onion
2 garlic cloves
1 tbsp olive oil
2 tsp fresh thyme, finely chopped
1 tsp sea salt
½ cup mozzarella (grated), or brie

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Small piece of Brie (Can use Mozzarella), cut into ½ x ½” x 1″ strips
1 egg
1 tsp water

Beat butter and cream cheese until well mixed and soft. Slowly add flour. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.

In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits. Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the ½ cup cheese. Put aside and allow to cool a bit.

Preheat oven to 450.

Roll chilled dough out to about 1/4″ thick. Use a large glass or cookie cutter (about 3-4″ in diameter) to cut out rounds.

Put a scant 1tbsp of filling in the center of each round, along with a strip of cheese. Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round. Seal, using the egg mix like a glue. Arrange turnovers onto a baking sheet, pressing down firmly around the edges to seal completely.

Brush the tops of turnovers with egg wash, then pierce each with a fork a few times. Bake for 10-12 minutes, until golden.