| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 8 servings of 2 appetizers each |
Ingredients
- 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
- 1 cup melted butter
- 1/4 cup Parmesan
- 1 small wheel brie cheese (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 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 |
Reviews
I want to make this for Easter…can they be made in advance, if so how long in advance? Day before wrapped?
easy, delicious and pretty.
Great concept, easily adaptable.
But come on, doesn’t anyone actually read the recipes before posting them?
Brie is decidedly different to boursin.
With so few ingredients, it didn’t take a rocket surgeon (that’s a joke folks) to see the error here.
But come on, doesn’t anyone actually read the recipes before posting them?
Brie is decidedly different to boursin.
With so few ingredients, it didn’t take a rocket surgeon (that’s a joke folks) to see the error here.
I would like to try this recipe but I am confused. The title is boursin cheese but the recipe is calling for brie cheese, then it says that it should be crumbled…Brie cheese does not crumble, it needs to be cut. Phylo should be folded into 4×4 rectangle??? 4×4 sounds like square. So the confusion continues…
Instead of melted butter I used a little spray-on olive oil to keep the phyllo from drying out during the prep.
I used crumbled gorgonzola wrapped inside the phyllo with the asparagus, and sprinkled fresh grated parmesan on top, before baking it all up.
Now if I could figure out how to incorporate the tough ends of the asparagus into ?? a soup, or vegetable broth of some kind! Seems a waste to throw them out.
Working with the phyllo is the hardest part of this recipe, and you get the hang of it very quickly! This was so wonderful with the asparagus tips, that I used my leftover stalks and phyllo to make some more for my husband and I the next day. Delicious.