Alaska Seafood Phyllo Triangles

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 4 ounces round of président brie diced
• 1 cup butter melted
• 1 tablespoon butter 
• 1 pound crab meat 
• 1 tablespoon chives fresh minced
• 1 teaspoon tarragon fresh minced
• 1  garlic clove minced
• 16 ounce dough thawed
• 3 tablespoons bell pepper red minced
• 0.3 teaspoon salt 
• 1 tablespoon shallots minced

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Melt 1 tablespoon butter in a skillet over medium heat.
2. Add bell pepper, shallot, and garlic; saut 2 minutes.
3. Remove from heat, and stir in cheese and next 5 ingredients.
4. Remove phyllo from package; cut into 4 equal pieces, each about 3 inches wide. (Some brands divide dough into 2 sections. If using, cut each section in half. Each section will be larger than 3 inches wide.)
5. Unroll phyllo, and cover with a barely damp towel to keep it from drying out.
6. Place 1 piece of phyllo on a surface, and brush lightly with melted butter. Top with another piece of phyllo.
7. Place a heaping tablespoon of crab mixture at the edge of the strip. Fold top corner of phyllo over seafood, creating a triangle. Continue to fold over the triangle, and brush with butter to seal edge.
8. Place on a lightly greased or parchment-lined baking sheet. Repeat with remaining phyllo, crab mixture, and butter.
9. Bake at 350 for 8 to 10 minutes or until golden brown.