| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
20 |
Appetizers |
INGREDIENTS
| 1 |
lb |
Phyllo dough |
| 3/4 |
c |
Butter; melted (up to 1) |
| 1 |
cn |
(16-oz) whole berry cranberry sauce |
| 8 |
oz |
Brie cheese; cut into 1/2 inch cubes |
INSTRUCTIONS
I originally intended to send this recipe ages ago, but in my typical
fashion, I spaced it. Anyhow, these are fairly easy to make and different
than anything I've ever had before. The recipe originally came from the
June 95 issue of Best Recipes, but I didn't get around to trying it this
May. I served them with Pork Sate appetizers and they went over quite well.
Preheat oven to 350. Cut phyllo dough in half lengthwise. Keep half covered
with plastic wrap while working. Place 2 sheets of phyllo dough on work
surface; brush with butter. Fold in half lengthwise; brush with butter.
Place 1 and 1/2 teaspoons cranberry sauce and 6 cubes Brie at the bottom of
strip. Diagonally fold corner over filling, forming a triangle. Continue
folding triangle shape up to the end. Brush with butter and place on a
jelly-roll pan.
Repeat with remaining phyllo dough and filling. Bake 10 minutes or until
golden brown. Cool 5 minutes before serving. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@cdsnet.net> on Jul
27, 1997
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