Cranberry-Brie Phyllo Triangles |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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A creamy fruit filling is tucked inside flaky phyllo dough in this special appetizer. One big batch never lasts long at my house! Ingredients:
1 to 1-1/4 cups butter, melted |
1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed |
1 to 1-1/2 cups cranberry-orange sauce or whole-berry cranberry sauce |
8 ounces brie cheese, rind removed, cubed |
Directions:
1. Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag.
2. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: about 4-1/2 dozen.
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