* 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.
*Dalia* Member # 13012
posted
Sounds great.
I love cooking with phyllo dough.
Chef Mick Member # 11209
posted
me too....i use it alot with easy desserts like making little pockets with raspberry preserves and chocolate in them .
*Dalia* Member # 13012
posted
I use it mostly for Middle Eastern / Mediterranean dishes. Spanakopita, for example ... so easy and yummy.
Chef Mick Member # 11209
posted
or my seafood and veggie cups
of_gold Member # 13418
posted
This sounds wonderful Micky. I love both Brie and Asparagus. Do you have a picture?
*Dalia* Member # 13012
posted
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.
Chef Mick Member # 11209
posted
quote:Originally posted by of_gold: This sounds wonderful Micky. I love both Brie and Asparagus. Do you have a picture?
here ya go
Chef Mick Member # 11209
posted
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
Mo Ning Min E Member # 681
posted
Hey Mick, can you use filo to make individual Beef Wellingtons?
Chef Mick Member # 11209
posted
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
posted 
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try it and let me know