Curried Shrimp Phyllo Bundles
Submitted by Recluse
Crispy phyllo bundles filled with curried shrimp, coconut, chopped peanuts, yogurt, and chutney. Makes 24 golden bite-sized appetizers. Freezer-friendly, so you can bake them straight from frozen for easy entertaining.
YIELD
24 servingsPREP
25 minCOOK
20 minREADY
45 minImagine a tiny, golden, flaky package that crunches when you bite in and reveals a creamy, spicy, nutty shrimp filling inside. Now imagine making 24 of them and stashing half in the freezer for next time.
The filling is a no-cook mix of baby shrimp, yogurt, coconut, chopped peanuts, chutney, curry powder, and ginger. Spooned onto buttered phyllo squares, pinched into little bundles, and baked until shatteringly crisp.
They’re the kind of appetizer that makes people ask “where did you order these?" when you tell them you made them from scratch.
Pro Tips
- Keep the phyllo covered with a damp towel at all times. It dries out in minutes and becomes brittle and impossible to work with.
- Brush every single layer of phyllo generously with melted butter. This is what creates those flaky, golden layers.
- Pinch and twist the tops firmly so the bundles stay sealed during baking.
- Freeze unbaked bundles on a flat baking sheet first, then transfer to a container. This prevents them from sticking together. Bake straight from frozen with no thawing needed.
Ingredients
Directions
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 until golden.
Serve immediately.
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 Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or until golden.
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