Avocado Cigars with Mango Chutney


This cigar shaped crispy phyllo pastry filled with scrumptious morsels of avocado and crab is a fitting hors d’oeuvre for any occasion. The cooling effect of the avocados and mango chutney offers a refreshing contrast to the spicy fillings, creating a perfect summertime appetizer.



Serves: 12

Ingredients:

1 cup lump crab meat 250 mL
2 tbsp roasted red pepper, diced 30 mL
2 tbsp green onion, sliced 30 mL
1 tbsp grainy dijon 15 mL
1 tbsp lemon juice 15 mL
1 tsp hot sauce 5 mL
2 small avocados from Mexico, ripe but firm 2
salt and pepper, to taste
6 phyllo sheets 6
olive oil or butter spray
½ cup mango chutney 125 mL
¼ cup cilantro, finely chopped 50 mL
1 tbsp water 15 mL



Cooking Instructions:

This cigar shaped crispy phyllo pastry filled with scrumptious morsels of avocado and crab is a fitting hors d’oeuvre for any occasion. The cooling effect of the avocados and mango chutney offers a refreshing contrast to the spicy fillings, creating a perfect summertime appetizer.


In a medium bowl, combine crab, red pepper, green onion, dijon, lemon, and hot sauce. Dice avocados and gently fold into crab mixture, season with salt and pepper.

Cut a store-bought phyllo sheet in half (vertically) and spray lightly with olive oil or melted butter. Spread 1 tbsp (15 mL) of filling at the end of the sheet. Roll pastry to form a cigar shape, tucking the ends in before the last roll. Repeat steps with remaining phyllo sheets.

Bake for 10 to 13 minutes until light golden brown. Let cool slightly before serving.

Meanwhile, in a small bowl, combine chutney, cilantro and water. Serve as a dipping sauce with avocado cigars.



Personal Story:

Tip: Always keep phyllo sheets covered with a damp towel when not in use.