Phyllo Wrapped Camembert With Carmalized Pears Food
PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS
A delicious appetizer! It is easy to prepare if you follow this tip: Place cheese in centre of phyllo stack and spoon pears and confit over cheese. Then, gather edges of phyllo and fold together, twisting at the top, to fully wrap cheese. Source: Inspired by Compliments magazine
Provided by Elly in Canada
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 232.2, Fat 17.5, SaturatedFat 9.2, Cholesterol 40.5, Sodium 508.3, Carbohydrate 7.3, Fiber 0.8, Sugar 2.3, Protein 11.7
CAMEMBERT AND WALNUT PHYLLO BUNDLES
Appetizer from "First Impressions" by Betty Rosbottom. Can be prepared a day in advance and when ready, bake until crisp and serve. I guessed the time for this since I haven't made it yet.
Provided by Oolala
Categories Cheese
Time 2h
Yield 60 pieces, 50-60 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67.6, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.3, Sodium 67.7, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 1.5
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- 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 min. Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 min.
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