Crab Rangoon Baklava

Phyllo Layers

• 2 sleeves phyllo dough, thawed
• 1 cup unsalted butter, melted

Filling

• 16 oz (2 blocks) cream cheese, softened
• 1 lb imitation crab meat, finely chopped
• 1 Tbsp garlic powder
• 2 Tbsp granulated sugar
• 1 Tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1/3 cup spring onions, finely chopped

For Serving

• Sweet Thai chili sauce

Directions

• Make the filling: Mix cream cheese, crab, garlic powder, sugar, Worcestershire, salt, and spring onions until well combined. Pulse briefly in a food processor for a semi-chunky texture, if desired.
• Prepare the pan: Preheat oven to 350F (175C). Brush a 9×13-inch baking dish with melted butter. Keep phyllo covered with a damp towel while working.
• Assemble: Layer one sleeve of phyllo in the pan, lightly buttering every 2-3 sheets. Spread filling evenly over the phyllo. Top with the second sleeve, again buttering every few sheets. Finish with remaining butter, fully coating the top.
• Cut and bake: Using a sharp knife, cut into diamonds or squares before baking. Bake for 40-45 minutes, until golden brown and crisp.
• Serve: Cool for 10-15 minutes before serving. Serve warm with sweet Thai chili sauce on the side or drizzled over top.

From Gideon General on Instagram.