Ingredients
- 6 sheets phyllo dough (frozen)
- 4 squares
- 2 filling in the center
- 1/2 c margarine
- 3/8 c yogurt (plain)
- 4 oz tiny shrimp
- 2 tb chutney (chopped)
- 1/4 c coconut
- 1 ts curry powder
- 1/2 ts gingerroot (grated)
- some margarine
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 parchmentor 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 parchmentor foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden.
