Brie and Asparagus in Phyllo
(from bonniewithxoxo’s recipe box)
Source: Robert Irvine, Dinner Impossible
Prep time: 30 minutes
Cook time: 5 minutes
Serves 8 people
Categories: Appetizers
Ingredients
- 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
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Preheat oven to 350 degrees F.
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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.
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Fold sheet in half, butter again.
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Keep re-buttering and folding in half (probably 3 “folds” total) until you have a rectangle with dimensions close to 4 by 4 inches.
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Cut into 3 sections. Sprinkle Parmesan on each piece of dough.
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Crumble a bit of brie on each.
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Lay asparagus tip on top and roll dough around asparagus.
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The tip of the asparagus should show out of the end.
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Repeat to make 16 pieces.
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Lay all pieces out on a cookie sheet.
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Brush each piece with butter and bake in oven until golden brown.
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Serve warm.