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Great fall appetizer...
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½ small |
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Granny Smith
apple, finely chopped |
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1 Tbs |
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finely
chopped, toasted pecans or walnuts |
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2 Tbs |
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maple syrup |
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4 sheets |
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frozen
phyllo thawed |
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2 Tbs |
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butter,
melted |
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1 medium |
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sized round
of brie cheese |
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1 |
Preheat oven to
400°F. Mix apple and pecans in bowl. Stir in maple
syrup. Set aside. |
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2 |
Brush 1 phyllo sheet
lightly with melted butter. Top with remaining 3 phyllo
sheets, brushing each layer with butter. Cut large
circle from stack. |
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3 |
Cut cheese in half
horizontally. Place 1 cheese half in center of phyllo
circle stack; top with half of the apple-nut mixture.
Top with second cheese half and remaining apple-nut
mixture. Wrap phyllo around cheese, folding phyllo as
needed to completely enclose cheese. Brush with
remaining butter. Place on baking sheet or pie plate. |
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4 |
Bake 15 minutes, or
until golden brown. Serve immediately with crackers,
sliced baguette or apple slices (or a combination of
these). |
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Cooking Tips |
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*Thaw frozen phyllo in
refrigerator for at least 8 hours or overnight; this will
prevent damp spots that could cause the sheets of dough to stick
together. |
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**When working with thawed
phyllo, dampen a paper towel and squeeze dry. Open and keep over
phyllo while preparing sheets. This will help them from drying
out. |
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***Cut strips in the
remaining phyllo trimmings. Sprinkle with ground cinnamon and
sugar. Twist strips to get several coils in each. Bake on baking
sheet with cheese for last 5 minutes of baking time or until
crisp golden brown. A great edible garnish to dress up the
appetizer. |
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****Use a clean pair of
kitchen scissors to cut out the phyllo circle. |
