Brie Apple And Walnut Phyllo Triangles Recipes

Steps:

• To make the filling, melt the butter in a skillet over medium heat.
• Add the shallots, apple, salt and pepper and cook until the shallots are softened, about 4 minutes.
• Let cool.
• In a bowl, stir together the walnuts, Brie and parsley.
• Stir in the apple mixture.
• Place one sheet of phyllo on the work surface, covering the rest with a damp towel to prevent drying out.
• Cut lengthwise into five 2-1/2" wide strips.
• Brush each strip with some of the butter.
• Spoon 1 teaspoons of the filling about 1/2 inch from the end of each strip. Fold one corner of the phyllo over the filling so the bottom edge meets the side edge to form a triangle.
• Continue folding the triangle sideways and upward to the end of the strip.
• Fold the end flap over to stick.
• Repeat with the remaining phyllo.
• Brush both sides of the triangles with butter.
• Bake on a rimmed baking sheet in a 375 degree F oven for about 18 minutes or until golden.

Steps:

• Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
• On a work surface carefully brush a sheet of phyllo with melted butter and sprinkle it with 1 to 2 tablespoons sugar. Cut 6 strips from top to bottom 3 inches wide.
• Place a cube of cream cheese, a piece of dried plum, some chopped walnuts, and a piece of candied orange peel at the end of each strip. Fold them into triangles by folding the dough over itself as if folding a flag. Place them on the sheet pan. Brush the tops of the triangles with butter and a final sprinkling with sugar.
• Bake for 10 to 12 minutes, until the phyllo is golden brown. Let cool and serve within 6 hours sprinkled with powdered sugar.

Steps:

• Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
• In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
• Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Cook walnuts in butter, stirring frequently, until golden brown; remove from heat.
• Place 1 sheet of phyllo pastry on cutting board; lightly brush with some of the melted butter. Place another sheet of phyllo on top; lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets; brush lightly with some of the remaining butter.
• Remove paper from cheese; leave rind on. Place cheese round on center of phyllo sheets. Spoon fig preserves and walnuts over cheese. With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little). Brush with remaining butter. Place on cookie sheet. If desired, cut shapes from remaining phyllo dough scraps. Place on top of dough; press lightly to secure.
• Bake 15 to 20 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves, if desired.

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!