Crab and Cucumber Pastries with Mustard Sauce

Preparation

1. Step 1

   Preheat oven to 400°F. Place 1 phyllo sheet on work surface; cover remaining phyllo. Brush phyllo sheet with melted butter. Top with second phyllo sheet and brush with butter. Repeat layering 1 more time. Top with fourth phyllo sheet. Cut phyllo stack into 12 squares. Arrange squares on large baking sheet. Bake until golden, about 6 minutes. Cool completely.

   Step 2

   Mix crabmeat and next 4 ingredients in large bowl. Season to taste with salt and pepper. Set aside.

   Step 3

   Mix cream, mustard and sour cream in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Store phyllo squares in airtight container. Cover crab mixture and mustard sauce separately and refrigerate.)

   Step 4

   Mix cucumber, dill and olive oil in medium bowl. Season with salt and pepper. Let stand 30 minutes.

   Step 5

   Place 1 phyllo square in center of each of 4 plates. Top each with 1/4 cup crab mixture, then 1/4 cup cucumber. Drizzle 1 teaspoon chutney over each. Repeat layering with phyllo square, crab mixture, cucumber and chutney. Top each with third phyllo square. Drizzle mustard sauce around stacks.