Description
Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ
Ingredients
- 2 teaspoons unsalted butter
- 3 ounces porcini mushrooms, trimmed and sliced
- 8 ounces Brie or Camembert cheese crumbled
- 1/4 cup walnuts, toasted and coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- Salt and pepper to taste
- 5 sets Athens® Ready-To-Go Phyllo Dough, thawed
- 4 tablespoons unsalted butter, melted
Directions
In a medium saute pan, melt butter, add sliced porcini mushrooms, and cook over high heat until golden brown. Set aside until cool. When mushroom mixture is cool, fold in Brie, walnuts, dried cranberries (or cherries) and salt and pepper until evenly mixed. Set aside.
Cut 1 set of Athens® Ready-To-Go Phyllo Dough widthwise into 18 strips measuring 2″ x 7″. Repeat 4 times. Place 1 teaspoon of filling on end of phyllo, fold corner to opposite edge and continue to fold triangle onto itself. Place seam side down on baking sheet and brush with butter. Bake in preheated 375°F oven for 20 minutes, or until golden brown and serve warm.
