Crayfish and Curried Cream Cheese Turnovers

Name: Crayfish and Curried Cream Cheese Turnovers
Yield: makes about 16 turnovers, or 4 servings
Ingredients: 1 (8-ounce) package cream cheese, softened; 1/2 pound cooked and peeled crayfish tails, coarsely chopped; 1 tablespoon chopped cilantro; 2 teaspoons chopped fresh tarragon; 4 scallions, minced; 1 garlic clove, minced; 2 teaspoons mild curry paste (such as Patak’s) or curry powder; 1/2 teaspoon red chile paste (such as sambal oelek); Pinch of salt; 1 tablespoon fresh lime juice; 1/2 pound frozen phyllo, thawed; 1/4 pound (1 stick) butter, melted; 1/2 cup unseasoned dry bread crumbs

December 14, 2011

With a creamy, spicy filling that stars a beloved Louisiana ingredient, these crispy, delicate little turnovers will be a hit at any party. I love how the curry plays off the sweet crayfish and flavors of the herbs and scallions. You might double this recipe and freeze half for a future get-together (or light supper when paired with a big salad or spinach omelet). Chances are you will be craving these turnovers again soon after you make them.

Cooks' Note

Feel free to substitute shrimp or picked lump crabmeat for the crayfish.

Recipe information

Yield
makes about 16 turnovers, or 4 servings

Ingredients

Crayfish Filling

1 (8-ounce) package cream cheese, softened

1/2 pound cooked and peeled crayfish tails, coarsely chopped

1 tablespoon chopped cilantro

2 teaspoons chopped fresh tarragon

4 scallions, minced

1 garlic clove, minced

2 teaspoons mild curry paste (such as Patak’s) or curry powder

1/2 teaspoon red chile paste (such as sambal oelek)

Pinch of salt

1 tablespoon fresh lime juice

1/2 pound frozen phyllo, thawed

1/4 pound (1 stick) butter, melted

1/2 cup unseasoned dry bread crumbs

Preparation

Step 1
Soften the cream cheese in an electric mixer. Add the crayfish, cilantro, tarragon, scallions, garlic, curry paste, chile paste, salt, and lime juice and mix well to combine. Taste for seasoning and add more chile paste or lime, as desired. Chill for at least 10 minutes or up to 8 hours.
Step 2
Line a baking sheet with parchment paper. Lay 1 sheet of phyllo in front of you (keep the remaining dough covered with a damp towel), with the long side facing you. Using a pastry brush, lightly butter the phyllo, then sprinkle with bread crumbs. Repeat with 2 more sheets of dough, stacking them on top of the first sheet. When you have stacked 3 sheets, cut them into 3 even pieces. Place a large spoonful (about 2 tablespoons) of crayfish filling in a lower corner of each piece and fold, flag style, into triangle shapes. Brush the top of each turnover with butter and sprinkle with crumbs. Place on the baking sheet and refrigerate at least 30 minutes, or until ready to serve.
Step 3
Preheat the oven to 400°F when you are ready to serve. Bake the turnovers for 10–12 minutes, until golden brown and crispy. Serve immediately.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

TagsTurnover Pastries Cajun & Creole Southern American Cream Cheese Cheese Dairy Phyllo Dough Starter Snack Dinner Nut Free Make Ahead Oven Bake Electric Mixer Cookbooks

Recipe information

Ingredients

Crayfish Filling

Preparation

Step 1

Step 2

Step 3

Recipe notes