Cream cheese, Parmesan and sundried tomatoes complement rich Asiago cheese to create these flaky and fabulous appetizers.
- 1/4 cup sundried tomatoes
- 1/2 cup water
- 12 oz. Cream cheese, softened
- 1 cup asiago cheese, shredded
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh basil leaves, chopped
- 12 sheets Athens Phyllo dough
- Egg wash:
- 1 egg
- 1 tablespoon cold water
Coarse chop tomatoes. Add to water and let stand until re-hydrated, about 2 hours.
In mixer on medium speed, combine cream cheese, asiago cheese, mayonnaise and Parmesan cheese.
Stir in rehydrated tomato, and basil leaves. In small bowl, beat egg with 1 tablespoon cold water to make egg wash.
Layer 4 Phyllo sheets, brushing each with softened butter, magerine, oil or vegetable spray.
Cut a 16″x12″ inch rectangle from the layered Phyllo dough. Cut into twelve 4″ squares.
Scoop 1 tablespoon cheese filling in center of each square. Lightly brush Phyllo square from edge of filling to each point of square with egg wash.
Pull corners and seal edges. See directions for blossoms linked to the right.
Repeat twice, making two more sets of 4 layers of Phyllo dough.
Bake at 3751/4F for 15 to 20 minutes, or until golden brown. Serve warm.