Hot and crispy sandwich pockets made with filo (or phyllo) dough stuffed with creamy, earthy Camembert, tender succulent crab, and roasted red bell peppers.

Camembert and Crab Stuffed Filo

12 (12 x 18-inch) fresh or frozen, thawed filo sheets
6 tablespoons butter, melted
1 1/2 cups (12 ounces) crab meat, Peeketoe or Dungeness
2 large egg yolks
2 1/2 tablespoons heavy cream
Sea salt, as needed
Ground white pepper, as needed
12 (1-ounce) wedges (12 ounces) Wisconsin Camembert cheese
3 red bell peppers, roasted (trimmed and seeded)

1. On a clean work surface lay out a filo sheet, brush with butter and top with another sheet. Fold over to create 4 layers. Repeat process with remaining sheets and butter. (You will have six 12 x 9-inch rectangles.) Keep covered.
2. In a bowl, combine crab, egg yolks and cream; mix well. Season with salt and pepper. Cover and chill until ready to use.
3. Place 2 wedges Wisconsin Camembert on the base of each filo rectangle. Top with 1/2 of a roasted pepper and 1/3 cup crab mixture. Fold filo over and seal to create a packet.
4. Brush filo packet with remaining butter. Repeat process with remaining ingredients to create 6 packages.
5. Place filo packages on a parchment-lined sheet pan.
6. Bake in 375°F (190°C) oven 15 to 18 minutes or until golden.

Makes 6 servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.