Camembert And Walnut Phyllo Bundles Food

CAMEMBERT AND WALNUT PHYLLO BUNDLES

Steps:

• Using an electric mixer, beat the cheese in a small bowl until smooth. Beat in the rosemary, cayenne pepper, and egg. Stir in the nuts.
• Butter 2 large baking sheets. Place 1 phyllo sheet on a work surface. Keep the remainder of the phyllo covered with a slightly damp towel.
• Brush the phyllo sheet lightly with the melted butter. Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
• Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
• Place a teaspoon of the filling in the center of each square. Gather the corners together over the center and crimp firmly to form "purses.".
• Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
• Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
• When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
• Arrange on a serving platter garnished with rosemany sprigs.

POMEGRANATE-BRIE PHYLLO CUPS

Steps:

• Place 15 mini phyllo shells on a baking sheet and bake at 350 degrees F until toasted, 3 to 5 minutes. Fill each shell with 1/2 teaspoon fig jam, a 3/4-inch cube of brie and some chopped walnuts. Return to the oven until the cheese is bubbling, about 10 minutes. Top with pomegranate seeds.

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 400°F (200°C).
• Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
• Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
• Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
• Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
• Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

FETA AND WALNUT PHYLLO ROLLS

Steps:

• Preheat oven to 350°F.
• Blend feta, walnuts, Aleppo flakes, and a pinch of salt in a food processor until a ball begins to form. Form into 27 (1-inch) balls, then roll balls into 2 1/2-inch logs.
• Leave phyllo sheets stacked and cut lengthwise into thirds, then stack thirds into 1 pile. Cover with plastic wrap and a dampened kitchen towel.
• Place 1 sheet of phyllo with a short end nearest you on a work surface (keep remaining sheets covered) and brush with butter. Place a feta log in center of phyllo sheet parallel to short end. Fold phyllo in half, enclosing log, and brush with butter. Starting at end with log, roll up pastry to resemble a cigar.
• Transfer, seam side down, to a lightly buttered baking sheet, then make 26 more rolls in same manner.
• Brush rolls with some butter and bake in middle of oven until golden, about 25 minutes. Cool on baking sheet on a rack. Serve warm or at room temperature.

PINEAPPLE PHYLLO BUNDLES

Steps:

• Drain pineapple, reserving 2 tbls. juice.
• Combine sugar and cornstarch in a small saucepan; stir well.
• Add reserved pineapple juice; cook over medium heat, stirring constantly, until mixture boils.
• Boil 1 minute, and remove from heat.
• Add crushed pineapple, butter, lemon rind and lemon juice; stir until butter melts. Set aside.
• Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
• Lightly brush phyllo with melted butter.
• Top with another sheet of phyllo, and brush with butter.
• Spoon about one fourth of pineapple mixture in center of phyllo.
• Fold sides of phyllo over pineapple mixture, wrapping filling like a package.
• Wrap phyllo package in another sheet of buttered phyllo.
• Draw edges of phyllo up and over package, twisting and squeezing together in center.
• Pull ends up and out to resemble a flower.
• Place on lightly greased baking sheet; repeat with remaining phyllo and filling.
• Brush all bundles with melted butter.
• Bake at 375F for 15 minutes or until golden brown.
• Serve warm.