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    You are in: Home / Recipes / Camembert and Walnut Phyllo Bundles Recipe
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    Camembert and Walnut Phyllo Bundles

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Oolala's Note:

    Appetizer from "First Impressions" by Betty Rosbottom. Can be prepared a day in advance and when ready, bake until crisp and serve. I guessed the time for this since I haven't made it yet.

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    Serves: 50-60



    Units: US | Metric


    1. 1
      Using an electric mixer, beat the cheese in a small bowl until smooth. Beat in the rosemary, cayenne pepper, and egg. Stir in the nuts.
    2. 2
      Butter 2 large baking sheets. Place 1 phyllo sheet on a work surface. Keep the remainder of the phyllo covered with a slightly damp towel.
    3. 3
      Brush the phyllo sheet lightly with the melted butter. Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
    4. 4
      Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
    5. 5
      Place a teaspoon of the filling in the center of each square. Gather the corners together over the center and crimp firmly to form "purses.".
    6. 6
      Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
    7. 7
      Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
    8. 8
      When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
    9. 9
      Arrange on a serving platter garnished with rosemany sprigs.

    Ratings & Reviews:


    Nutritional Facts for Camembert and Walnut Phyllo Bundles

    Serving Size: 1 (13 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 67.6
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 3.1 g
    Cholesterol 17.2 mg
    Sodium 67.6 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 1.5 g

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