Crayfish and Curried Cream Cheese Turnovers

• 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 Pataks) 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

1. Soften the cream cheese in an electric mixer.
2. Add the crayfish, cilantro, tarragon, scallions, garlic, curry paste, chile paste, salt, and lime juice and mix well to combine.
3. Taste for seasoning and add more chile paste or lime, as desired.
4. Chill for at least 10 minutes or up to 8 hours.
5. Line a baking sheet with parchment paper.
6. Lay 1 sheet of phyllo in front of you (keep the remaining dough covered with a damp towel), with the long side facing you.
7. Using a pastry brush, lightly butter the phyllo, then sprinkle with bread crumbs.
8. Repeat with 2 more sheets of dough, stacking them on top of the first sheet.
9. When you have stacked 3 sheets, cut them into 3 even pieces.
10. Place a large spoonful (about 2 tablespoons) of crayfish filling in a lower corner of each piece and fold, flag style, into triangle shapes.
11. Brush the top of each turnover with butter and sprinkle with crumbs.
12. Place on the baking sheet and refrigerate at least 30 minutes, or until ready to serve.
13. Preheat the oven to 400F when you are ready to serve.
14. Bake the turnovers for 1012 minutes, until golden brown and crispy.
15. Serve immediately.

cream cheese, crayfish tails, cilantro, tarragon, scallions, garlic, curry, red chile paste, salt, lime juice, frozen phyllo, butter, bread crumbs

Taken from www.epicurious.com/recipes/food/views/crayfish-and-curried-cream-cheese-turnovers-383423 (may not work)