Sundried Tomato Pesto And Brie In Phyllo Recipes

PHYLLO-WRAPPED BRIE WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice., Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes. , Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased baking sheet. Brush with remaining butter mixture. , Bake at 350° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.

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!

SUNDRIED TOMATO PESTO

Steps:

• Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
• Process until the mixture is rough-textured, not completely smooth

BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Place brie on a platter,top with pesto.
• Decorate with tomatoes.
• Serve with crackers or fresh crisp Italian bread.

THE VERY BEST PHYLLO WRAPPED BRIE!!

Steps:

• roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
• mix the oil and the butter.
• brush the phyllo sheets individually with butter mixture and stack on top of one another.
• spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
• fold the phyllo dough individually over the cheese and brush lightly with butter.
• press the dough against the cheese to form a tight, smooth package.
• place the wrapped cheese in a 9 inch pie pan.
• brush the top with the butter mixture.
• bake in a 350 oven for 25-30 minutes until golden brown.
• cool for 10 minutes.

SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO

Steps:

• Remove toothpicks prior to serving. Garnish with fresh basil leaves.