Here's a perfect little crispy, luscious bite to serve with cocktails or a glass of Prosecco before dinner.
Makes about 1 dozen
Peel and dice
Peel and dice
1 large apple
Add the apples to a saute pan along with
2 tbsp butter
2 tbsp butter
pinch salt
1/4 tsp five spice powder
juice of half a lemon
Toss together over medium heat until the apples begin to soften but are still firm. Add:
Toss together over medium heat until the apples begin to soften but are still firm. Add:
1/2 cup chopped dry figs
Cook only for a minute or two more, remove from heat and allow to cool thoroughly.
Cook only for a minute or two more, remove from heat and allow to cool thoroughly.
1/2 cup melted butter
1/2 pkg frozen phyllo pastry
6-8 ounces brie cheese
Cut the pastry sheets into about 4x6 rectangles. Use four of these per hors d'ouevre. Lay one sheet of phyllo flat, brush with a little butter and repeat until you have a stack of 4 layers. Place a tablespoon of the fig apple mixture along with a small square of cheese at the center of short side of the rectangle, near the edge. Fold the sides in toward the middle, meeting almost at the center, almost covering the filling, then roll up like a spring roll. Place the bundles, seem side down on a parchment lined baking sheet. Bake at 350 degrees F for about 15 minutes or until they are evenly golden brown. Cool for a few minutes before serving.
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