Brie And Asparagus In Phyllo Food

ASPARAGUS WITH BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
• Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
• Bake in preheated oven for 8 minutes.
• Increase oven to broil. Broil just until breadcrumbs are golden brown.

PHYLLO WRAPPED ASPARAGUS

Steps:

• Preheat oven to 375 degrees F.
• Snap off the tough ends of the asparagus.
• Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
• Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
• Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
• Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
• Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

LOBSTER BRIE PHYLLO PACKETS

Steps:

• Preheat oven to 350 degrees F. If phyllo was frozen, make sure it is completely defrosted before handling it. 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 each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) In mixing bowl, combine lobster, cheese, parsley and chives and season with salt and pepper. Place mixture on each square of dough. Bring up corners into smaller square packet and brush more butter on top. Bake in oven until golden brown.

PHYLLO WRAPPED ASPARAGUS AND BOURSIN

Steps:

• 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 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.

ASPARAGUS PHYLLO BAKE

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.

CHICKEN, BRIE & ASPARAGUS PARCELS

Steps:

• Fry chicken in a pan until browned on both sides.
• Drain on paper towel.
• Take two sheets of filo for each piece of chicken, fold the two pieces which are together, in half& spray with oil.
• Place a chicken fillet on each pastry sheet& top with even amounts of asparagus then brie.
• Fold pastry into a parcel, brush edges with water to seal.
• Place the parcels on greased oven trays& bake in a moderate oven (180c) for 10- 15 minutes or until browned.

CHICKEN AND SPINACH PHYLLO BAKE

Steps:

• Preheat oven to 375 degrees. Coat a 3 quart rectangular baking dish with cooking spray.
• In an extra-large skillet, heat butter over high heat until melted. Add ground chicken and onion; cook about 8 minutes or until chicken is browned and onion is tender, breaking up chicken as it cooks. Drain off fat. Stir in spinach, 1 teaspoons freshly ground black pepper, 1/2 teaspoons salt, the nutmeg and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a bowl. Stir in eggs, cheese, and oregano.
• Unfold phyllo dough. Cut a 1" strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish; lightly coat with cooking spray. As you work, cover the remaining phyllo with plastic wrap to prevent it from drying out. Top with seven more phyllo sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining phyllo, coating each sheet with cooking spray.
• Bake, uncovered, about 45 minutes or until mixture is heated through and phyllo is golden.

ASPARAGUS PHYLLO BAKE

Steps:

• In large saucepan bring 8 cups of water to boil.
• Add asparagus, cook uncovered 30 seconds or just until asparagus turns bright green.
• Remove asparagus and immediately drop into ice water.
• Drain and pat dry.
• In large bowl mix eggs cheeses and seasonings.
• Stir in almonds and asparagus.
• Preheat oven to 375.
• Brush a 13x9 inch baking dish with some of the butter.
• Unroll phyllo dough.
• Layer eight sheets of phyllo in prepared dish, brushing each with butter.
• Keep remaining phyllo covered with plastic wrap and a damp towel to preven it from drying out.
• Spread ricotta mixture over phyllo layers.
• Top with remaining phyllo sheets, brushing each with butter.
• Cut into 12 rectangles.
• Bake 50-55 minutes or until golden brown.

PHYLLO WRAPPED CHEESY ASPARAGUS

Steps:

• Thin cream cheese with the milk.
• Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
• Repeat this process until you are out of asparagus.
• Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.