Ingredients:
Filling:
* 1/3 cup yogurt
* 1/4 cup coconut
* 1/4 cup peanuts, chopped
* 2 tablespoon chutney
* 1 teaspoon curry powder
* 1/4 teaspoon ginger
* 4 1/2 oz shrimp

Bundles:
* 6 single phyllo dough sheets
* 1/2 cup butter

Instructions:
In small mixing bowl, stir together yogurt, coconut, finely chopped peanuts, chopped chutney, curry powder, and ginger. Gently stir in shrimp.

Preheat oven to 375.

Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel. Keep covered to prevent drying. Generously brush with butter. Top with another sheet of phyllo, then brush with more butter. Repeat with a third sheet of phyllo and butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 t filling in the center of each square. For each bundle, bring the 4 corners together; pinch and twist slightly. Repeat with remaining phyllo dough and butter to make 24 bundles total. Arrange bundles on ungreased baking sheet. Bake 18-20 minutes, until golden.

To freeze:
Prepare phyllo bundles as directed, except do not bake. Freeze unbaked bundles on baking sheet, then transfer to storage container. Do not thaw before baking.

Yield: 24 pieces

Title: Filo Shrimp Puffs
Yield: 10 Servings

Ingredients

1 tb sesame oil
2 tb corn oil
1/4 ts ground cumin
6 oz medium-size peeled

Instructions

shrimp,
1 Garlic clove, crushed -raw, thawed if frozen
1 Onion, finely chopped 2 tb Creamed coconut, diced
1 Piece ginger root (1"), 5 Filo pastry sheets
-peeled, grated 1/4 c Butter or ghee, melted
1/2 ts Turmeric Fresh Italian parsley
sprigs
1/2 ts Chili powder

Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat
sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry
gently 5 minutes, stirring occasionally.

Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add
shrimp, cover and cook gently 5 minutes, stirring frequently. Remove
from heat, stir in creamed coconut and cool.

Work with 1-2 sheets of filo pastry at a time; cover remainder with a
damp cloth. Cut sheet of pastry in half lengthwise and then fold each
piece in half lengthwise to make 2 long narrow strips. Spoon a
portion of shrimp mixture in 1 corner of each strip of pastry. Brush
pastry all over with a small amount of melted butter or ghee.

Fold pastry and filling over at right angles to make a triangle.
Continue folding in this way along pastry strip to form a triangular
parcel. Brush with melted butter or ghee and place on greased baking
sheet. Repeat with remaining pastry and shrimp mixture.

Bake in preheated oven 20 minutes. Brush with remaining melted butter
or ghee and return to oven 5-10 minutes or until puffs are golden
brown. Garnish with pastry sprigs, if desired, and serve warm.

Moroccan Baked Phyllo Rolls with Shrimp and Scallops (Briouats)

All kinds of stuffed pastries are made in the countries that border the eastern and southern Mediterranean. In Morocco they are called briouats. The phyllo pastry dough filled with fresh scallops, shrimp, and tomatoes is so light these first courses almost melt in your mouth.

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2 tablespoons extra virgin olive oil
1/4 pound fresh sea or bay scallops
1/4 pound medium shrimp, peeled
2 cloves garlic, minced
Salt and freshly ground black pepper
1/4 cup yellow onion, finely chopped
1 large tomato, peeled, seeded, and chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro or coriander leaves
3/4 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch of cayenne
Large pinch of saffron threads, revived
1/4 cup fresh bread crumbs
1/2 pound phyllo dough
1/2 cup unsalted butter, melted
Lemon wedges

Heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add the scallops, shrimp, and half the garlic and cook, stirring occasionally, for 2 minutes. Season with salt and pepper. Remove the seafood from the pan, chop coarsely, and reserve in a bowl. In the same pan, add the remaining 1 tablespoon oil, onion, and tomato and simmer 10 minutes. Add the remaining garlic, parsley, cilantro, cumin, paprika, cayenne, saffron, salt, and pepper. Continue to simmer slowly until the moisture has evaporated, 10 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper.

Preheat the oven to 375�F. Cut the phyllo on the short side into 4 equal strips, 4 inches wide. Cover with a slightly dampened towel until ready to use. Brush 1 strip lightly with melted butter and place another strip on top. Brush lightly with butter. Place a heaping teaspoon of filling along the short end. Fold the sides in and roll, forming a cigar shape. Brush lightly with butter. Repeat with the remaining phyllo and filling. Place on a greased baking sheet and bake until golden, 15 minutes.

Serve immediately, garnished with lemon wedges.

Makes 30 pastries to serve 6