EgyptSearch Forums: Brie and Asparagus in Phyllo

This is topic Brie and Asparagus in Phyllo in forum Eat like an Egyptian at EgyptSearch Forums.

To visit this topic, use this URL:
http://www.egyptsearch.com/forums/ultimatebb.cgi?ubb=get_topic;f=13;t=001913

Posted by Chef Mick (Member # 11209) on :

Brie and Asparagus in Phyllo

* 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.

Posted by *Dalia* (Member # 13012) on :

Sounds great.

I love cooking with phyllo dough.

Posted by Chef Mick (Member # 11209) on :

me too....i use it alot with easy desserts
like making little pockets with raspberry preserves and chocolate in them .

Posted by *Dalia* (Member # 13012) on :

I use it mostly for Middle Eastern / Mediterranean dishes. Spanakopita, for example ... so easy and yummy. [Smile]

Posted by Chef Mick (Member # 11209) on :

or my seafood and veggie cups

Posted by of_gold (Member # 13418) on :

This sounds wonderful Micky. I love both Brie and Asparagus. Do you have a picture?

Posted by *Dalia* (Member # 13012) on :

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. [Smile]

Posted by Chef Mick (Member # 11209) on :

quote:
Originally posted by of_gold:
This sounds wonderful Micky. I love both Brie and Asparagus. Do you have a picture?

here ya go [Razz]

Posted by Chef Mick (Member # 11209) on :

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

Posted by Mo Ning Min E (Member # 681) on :

Hey Mick, can you use filo to make individual Beef Wellingtons?

Posted by Chef Mick (Member # 11209) on :

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 [Big Grin]

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