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Camembert and Walnut Phyllo Bundles

8 ounces camembert cheese, with rind, cut into cubes at room temperature
1 teaspoon dried rosemary, crumbled
14 teaspoon cayenne pepper
1 egg, lightly beaten
3 tablespoons walnuts, coarsely chopped
15 sheets phyllo dough, thawed (14 X 18)
1 cup unsalted butter, melted (2 sticks)
rosemary sprig (to garnish)


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.

Source: www.food.com