Prep 15 mins
Cook 8 mins
This is another one of my experiments from my Phyllo fanatic days.
- 1⁄2 lb smoked salmon, thinly sliced
- 1 (8 ounce) container cream cheese, softened
- 2 tablespoons chives, fresh minced
- 2 tablespoons parsley, fresh minced
- 1 tablespoon tarragon, fresh minced
- 1 teaspoon paprika, sweet ground
- 1⁄4 cup white onion, diced
- 1⁄2 lb brie cheese, rind removed, cut in half and sliced through the thickness in 3 slices
- 1⁄4 cup butter, unsalted and melted
- 4 sheets phyllo dough, thawed
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.