4 oz Cream cheese, softened 6 oz Pkg small frozen shrimp,
1 Egg yolk -thawed and chopped
1 tb Chopped parsley 2 tb Grated Parmesan cheese
1 tb Chopped scallions 6 Sheets phyllo pastry
1/2 ts Lemon juice 1/2 c Butter, melted
1/4 ts Salt
Whip cream cheese with mixer. Beat in egg yolk. With spoon, mix in
parsley, scallions, lemon juice, salt, shrimp, and cheese.
Refrigerate 1 hour. Place all but 2 sheets of the phyllo between
linen tea towels to prevent drying. Stack two sheets together; cut
strips 2X16″ through both sheets. Brush with melted butter. Place
1tsp filling on one end of strip. Fold one corner over filling to
othr side o Preheat oven to 375. Place on ungreased cookie sheets.
Bake for 20 minutes. Remove from oven and serve hot.
Yields
30 servings