Camembert and Walnut Phyllo Bundles

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READY IN: 2hrs
SERVES: 50-60
YIELD: 60 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
  • 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.".
  • Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
  • Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
  • When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
  • Arrange on a serving platter garnished with rosemany sprigs.
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