Smoky Chicken-Phyllo Croustillant 


| Recipes | Posie Harwood

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TT Tip: If you can't find dried mint, substitute with 1 tablespoon of finely chopped fresh mint.

Smoky Chicken-Phyllo Croustillant

Yield: 16 croustillants

Cook Time: 25 minutes

  • 2 teaspoons dried mint

    2 teaspoons garlic powder

    2 teaspoons smoked paprika (pimentón)

    1 teaspoon ground coriander

    1 teaspoon ground cumin

    1 teaspoon kosher salt

    ½ teaspoon hot Hungarian paprika

    1 pound ground white meat chicken

    2 scallions, finely chopped

    4 sheets thawed phyllo dough

    1½ sticks unsalted butter, melted


1. Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the dried mint, garlic powder, smoked paprika, coriander, cumin, salt and Hungarian paprika.

2. In a large bowl, add the chicken, scallions and spice mixture and stir to combine.

3. Set a sheet of phyllo dough on a work surface. Use a pastry brush to lightly coat the entire sheet of phyllo with melted butter. Use a quarter of the chicken mixture to create a long, skinny rope along the bottom edge of the phyllo. Roll the phyllo in a tight log from the bottom up, then slice into 4 even lengths. Transfer to the prepared baking sheet and repeat with the remaining 3 sheets of phyllo and the remaining chicken filling. Brush each croustillant with the remaining melted butter.

4. Bake the phyllo croustillants until golden and crisp, turning them over midway through baking, about 25 minutes. Remove from the oven and serve warm or at room temperature.

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