I just had to try this recipe as I have a bundle of asparagus to use and brie cheese. Nice and tasty!!
I found it in a magazine a while ago, not sure which one. I just cut the recipe out! Try it… mmm
- 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 or pieces of brie cheese (about 8 ounces), cut into 16 mini-wedges
- 16 asparagus tips, blanched
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 close to around 4 inches wide and 12 inches long? Experiment. Cut into 3 sections. However you can get the dough into rectangles to cut to wrap around the asparagus. 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 aspargus should show out of the end. Repeat to make 16 pieces or however many you get . Lay all pieces out on a cookiesheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.
You could try other soft cheeses and see how they go, just don’t put too thick or it will not melt.