Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Plain yogurt 1/2 ts Grated gingerroot or 1/4 tsp
1/4 c Coconut -ground ginger
1/4 c Finely chopped unsalted 4 oz Can tiny shrimp, drained
-peanuts 6 Sheets frozen phyllo dough
2 tb Chopped chutney -(16 x 12 inches), thawed
1 ts Curry powder 1/2 c Margarine or butter, melted

Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts,
chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp.

Unfold phyllo dough. Place one sheet of phyllo dough on a
waxed-paper-lined cutting board. Cover remaining sheets with a damp paper
towel or cloth. Keep covered to prevent drying. Generously brush with
some of the margarine or butter. Top with another sheet of phyllo, then
brush with more of the margarine or butter. Repeat with a third sheet of
phyllo and margarine or butter.

Using a sharp knife, cut the stack of buttered phyllo sheets into twelve
4-inch squares. Place about 2 teaspoons of the filling in the center of
each square. For each bundle, bring the 4 corners together; 1 pinch and
twist slightly.

Repeat with the remaining phyllo dough, margarine or butter, and filling to
make 24 bundles total. Arrange bundles on an ungreased parchment- or
foil-lined baking sheet.

Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till
golden. Serve immediately. Makes 24 bundles.

To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze
the unbaked bundles on a baking sheet. Transfer to a storage container;
seal, label, and place in the freezer. To serve, place frozen bundles on a
parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F
oven for 18 to 20 minutes or till golden.

From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by:
Karin Brewer, Cooking Echo, 6/92

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