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HAM AND ASPARAGUS PHYLLO APPETIZER BUNDLES Take advantage of asparagus season with this easy recipe. It can be served as an appetizer or side dish. Ingredients
24 slices Jarlsberg Swiss cheese (or other Swiss cheese)(approx. 4 1/2 inch squares)
24 thin slices ham (approx. 4 1/2 inch squares)
2 Tbsp. honey or dijon mustard
16 spears of fresh uncooked asparagus, cut into 6-inch lengths
10 sheets Athens Fillo Dough
1/3 cup melted unsalted butter (may be clarified) Bring Athens fillo to room temperature.
Stack 5 sheets fillo, buttering each with melted butter. Cut buttered stack into 12 squares. Repeat using next 5 sheets of fillo.
Place slice of Jarlsberg Swiss cheese on the square, top it with one slice of ham; spread 1/4 teaspoon mustard over the ham. Place an asparagus portion on top diagonally, near one point. Roll fillo over the asparagus, and continue rolling to form a pointed bundle. Pinch fillo to lightly close.
Place bundles on ungreased baking sheet and bake in preheated 375°F oven for 20 to 30 minutes or until golden brown.
Makes 24 bundles
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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