Phyllo Wrapped Asparagus And Boursin
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
62
Spice
55
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
ParmesanDirections:
1
Preheat oven to 350 degrees F
2
Make sure phyllo is completely defrosted
3
Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out
4
Lay out sheet of dough, lightly butter with pastry brush
5
Fold sheet in half, butter again
6
Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches
7
Cut into 3 sections
8
Sprinkle Parmesan on each piece of dough
9
Crumble a bit of brie on each
10
Lay asparagus tip on top and roll dough around asparagus
11
The tip of the asparagus should show out of the end
12
Repeat to make 16 pieces
13
Lay all pieces out on a cookie sheet
14
Brush each piece with butter and bake in oven until golden brown
15
Serve warm