1 Review

Have been making this for years. I brush the layers of filo dough with melted butter. I have even made these bite size for hors d'ouerves. I some times serve it as an apitizer. They go well with a glass of Pinot Grigio. It's a 5 star for me!

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ELKA810 December 18, 2008
Baked Brie in Puffed Pastry