Your right Noo, I blinked and they were gone! Yummy! I used 2bleu's Perfect Roast Beef, Creamy Horseradish Sauce for Roast Beef, and fresh chives. Although these are a tad time-consuming, and I could not for the life of me figure out how to make them into 'bonbon' shapes, they were delicious all the same. No mention of oven temperature, so I went with 425F. and they were done in 8 minutes sharp. Buddha called them 'roast beef french fries' lol. Thanks Noo, for sharing another wonderful recipe. :)
I'm not leaving any stars...our taste buds must be off...we really didn't care for the flavor...but because so many other reviewers loved them I felt it best to let others decide to give them a try...thanks for letting us try your recipe. :)
I halved the recipe, and used leftover beef tenderloin roast instead of deli roast beef. These were quite good! I think I'll add a little more horseradish next time, and possibly another layer of phyllo. The amount of butter made them a little greasy, and I think another layer of phyllo would help absorb it! No baking temp was given, so I followed 2Bleu's review and baked at 425". They were perfectly done at 8 minutes. Made for PRMR tag! Thanks for posting.
Delicious! A bit fiddly to make, especially since they are not really something you can make ahead. But very good. I used deli roast beef, stacked the slices, cut into strips and then into small squares. I lay these little stacks onto the prepared filo squares, folded over once, then tucked the sides around and continue to roll up--kind of like rolling up a chimichanga or something. These took a bit longer than 8 minutes at 350 to bake to a golden brown, and they ended up a bit dark on the bottom, but not so dark that it affected the flavor. Everyone liked these "beefy bites" and they held their own--even against a 1-kg wheel of warm, melty brie! Thanks so much for posting, Noo! Made for Photo Tag.