Friday, August 26, 2016

brie and mushroom phyllo puffs


  • Servings: 25
  • 1 cup butter, divided
  • 8 crimini mushrooms, sliced
  • 6 shiitake mushrooms, sliced
  • 3 cloves garlic, chopped
  • 1 (8 ounce) wedge brie cheese
  • 1 (16 ounce) package frozen phyllo pastry, thawed


    Cook Time: 30 mins Ready Time: 2 hrs 30 mins

  • melt 2 1/2 tablespoons of butter in a skillet over medium heat. saute crimini and shiitake mushrooms with garlic until tender. remove from heat, and set aside. melt remaining butter in a dish in the microwave.
  • preheat the oven to 375 degrees f (190 degrees c).
  • unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. i like to use kitchen shears for this. place two sheets of the phyllo a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
  • brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. top with a small amount of the mushroom mixture. fold phyllo dough over the filling to make a triangle. continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. seal the end closed with a little water or butter. place on an ungreased baking sheet, and repeat with remaining dough and filling.
  • bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

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