Brie and cranberry phyllo triangles
20 Appetizers
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | pounds | Phyllo dough |
| ¾ | cup | Butter; melted (up to 1) |
| 1 | can | (16-oz) whole berry cranberry sauce |
| 8 | ounces | Brie cheese; cut into 1/2 inch cubes |
Directions
I originally intended to send this recipe ages ago, but in my typical fashion, I spaced it. Anyhow, these are fairly easy to make and different than anything I've ever had before. The recipe originally came from the June 95 issue of Best Recipes, but I didn't get around to trying it this May. I served them with Pork Sate appetizers and they went over quite well.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 ½ 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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@...> on Jul 27, 1997