Ingredients
- 1/2 cup chopped onion
- 4 tablespoons(1/2 stick)butter or margarine
- 1/2 pound mushrooms, washed, dried and finely chopped
- 2 cloves garlic, minced
- 1/2 cup Madeira
- 8 oz. cream cheese, softened and cut into cubes
- 6 oz. boiled shrimp, chopped
- 2 tablespoons fresh parsley
- 1 egg yolk
- Salt and Tabasco, to taste
- 20 sheets phyllo pastry
- 1 1/2 sticks melted unsalted butter or margarine
Preparation
Step 1
In large skillet, sauté onions in the 4 tablespoons butter until just softened. Add mushrooms and stir over high heat for 3-4 minutes. Stir in garlic and Madeira and cook over high heat, stirring occasionally, until liquid is reduced to about 1 tablespoon.
Remove from heat and cool slightly.
Stir in cream cheese until melted and mixed in. Add shrimp, parsley and egg yolk. Season with salt and pepper.
Form into balls:
On a clean, flat surface, unroll the phyllo dough. Stack the dough and cut lengthwise into quarters. Cover the dough with plastic wrap or a clean damp kitchen towel to prevent it from drying out.
Stack 4 strips, brushing with melted butter between strips. Spoon about 1 tablespoon of the shrimp mixture onto one end of the prepared strips. Fold one corner of the short edge over the mixture, leaving a 1-inch border. Continue folding side to side to the end of the strip, forming a triangle. Repeat the procedure with remaining the phyllo, butter and shrimp mixture. Brush with the egg.
Bake on baking sheet in a 375* oven for 12-15 minutes or until golden. Serve hot. Makes 40 small rolls.
Place the triangles, seam-side down, on parchment-lined baking sheets. Bake until golden brown, 12 to 15 minutes. Serve warm. makes 40 small rolls
To make ahead: Place the prepared triangles on baking sheets in a single layer and freeze. Remove from the baking sheets and place in heavy-duty resealable plastic bags. Freeze for up to 1 month. To bake from frozen, place on baking sheets and let stand for 30 minutes. Bake as directed.