* 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4) * 1 cup melted butter * 1/4 cup grated Parmesan * 1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges * 16 asparagus tips, blanched
Directions
Preheat oven to 350 degrees F.
Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
Posts: 9443 | From: USA...... | Registered: Jun 2006
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me too....i use it alot with easy desserts like making little pockets with raspberry preserves and chocolate in them .
Posts: 9443 | From: USA...... | Registered: Jun 2006
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This sounds wonderful Micky. I love both Brie and Asparagus. Do you have a picture?
-------------------- "Not everything that counts can be counted, and not everything that can be counted counts." (Sign hanging in Einstein's office at Princeton) Leap and the Net will Appear. Posts: 3891 | From: No good deed goes unpunished. | Registered: May 2007
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I've just been to the farmer's market yesterday, so my fridge is packed with fresh veggies. But when I've used them up I will try to experiment with this recipe. Posts: 2803 | Registered: Feb 2007
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made this monday for dinner and it was excellent..i also made a Dijon mustard sauce to dip it into.the mustard sauce added exactly what i wanted. dijon mustard, little mayo and fresh flat leaf parsley chopped very fine
Posts: 9443 | From: USA...... | Registered: Jun 2006
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you can but i always use puff pastry for that..filo might be too flimsy if you use like alot of sheets maybe it will work i know i have used it for little pockets for cheeses,it took like 6 sheets with buttering each one to keep the cheese from oozzzzzing out try it and let me know i am still thinking maybe the juices from the steak will leak somewhat and cause the bottom to be soggy
Posts: 9443 | From: USA...... | Registered: Jun 2006
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try it and let me know
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