| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 8 (2-piece) servings |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 8 (2-piece) servings |
Ingredients
- 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness, number 4)
- 1 cup melted butter
- 1/4 cup grated Parmesan
- 1 small wheel brie cheese (about 8 ounces), cut into 16 mini-wedges
- 16 asparagus tips, blanched
Instructions
- Preheat oven to 350 degrees F.
- Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 “folds” total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 93 mg |
| Sodium | 309 mg |
| Serving Size | 1 of 8 servings |
| Calories | 362 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 93 mg |
| Sodium | 309 mg |
Reviews
A big hit at our last holiday dinner! I’ve always had trouble with phyllo dough. That stuff isn’t easy to work with if you don’t have much experience with it. I did some with the phyllo, and some I substitued crescent dough from the refrigerated section of the grocery store. The crescent dough expanded and held everything in. They were delicious both ways, but I found the ones wrapped in phyllo to be a bit greasier.
I have made these exactly as the recipe is written. They were not too buttery nor did the brie
run out of the ends. They were perfectly and the hit of the party each time. Amazing!
run out of the ends. They were perfectly and the hit of the party each time. Amazing!
These were much too buttery and oily. Perhaps I shouldn’t have used a triple cream brie. Should I do this again I would cut back on the butter, I cup was completely unnecessary, and I would try wrapping them up a bit diferently since the brie just melted out. Also I’d grind some fresh black pepper overthem before rolling them up.
These are simple and taste incredible. I always look for something different to make, I dont have many asparagus recipes. Everyone loves these every time I make them and everyone asks for the recipe.
I do this twice in just same month
These are the most lovely looking and yummy appetizers. I did tweak these however the second time I made them. When you bake these the brie just melts and oozes out of the phyllo…however if you broil them on low for about 8 minutes they come out crispy and hot with a nice melty brie on the inside. I love them as did my guests for the past two events I had.