Camembert And Walnut Phyllo Bundles Recipes

CAMEMBERT AND WALNUT PHYLLO BUNDLES

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.

PHYLLO-WRAPPED CAMEMBERT WITH CARAMELIZED PEARS

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.