Camembert And Walnut Phyllo Bundles Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400°F (200°C).
• Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
• Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
• Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
• Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
• Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Cook walnuts in butter, stirring frequently, until golden brown; remove from heat.
• Place 1 sheet of phyllo pastry on cutting board; lightly brush with some of the melted butter. Place another sheet of phyllo on top; lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets; brush lightly with some of the remaining butter.
• Remove paper from cheese; leave rind on. Place cheese round on center of phyllo sheets. Spoon fig preserves and walnuts over cheese. With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little). Brush with remaining butter. Place on cookie sheet. If desired, cut shapes from remaining phyllo dough scraps. Place on top of dough; press lightly to secure.
• Bake 15 to 20 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves, if desired.