Brie And Cranberry Phyllo Triangles Recipes

BRIE AND MUSHROOM PHYLLO PUFFS

Steps:

• Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
• Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
• Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

CRANBERRY PHYLLO TRIANGLES

Steps:

• In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

CRANBERRY-BRIE PHYLLO TRIANGLES

Steps:

• Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.

PHYLLO BAKED BRIE BITES WITH CRANBERRY AND PROSCIUTTO

Steps:

• Start by preheating your oven to 350 degrees.
• Cut some of the rind off of your brie. Then, cube the brie into 1 inch squares and place in phyllo cups on a nonstick cookie sheet.
• Cut a slice of prosciutto and elegantly roll it and place it on top of the brie.
• If you prefer a tart appetizer, top it with a whole fresh cranberry. If you'd prefer it to be less tart, just use a half of cranberry, that's been tossed in lemon juice and sugar.
• Tuck in a bit of fresh thyme, then bake in the oven for about 13-15 minutes.
• You'll know they are done when the cheese is melty, the prosciutto starts to crisp a bit and the cranberry begins to blister.
• Finally, add a drizzle of honey to the top of your phyllo appetizer and serve!

BRIE AND CRANBERRY PHYLLO TRIANGLES

Steps:

• Preheat oven to 350. Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place 2 sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; brush with butter. Place 1 and 1/2 teaspoons cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10 minutes or until golden brown. Cool 5 minutes before serving.