I created this recipe of baked phyllo dough purses filled with a savory
filling years ago for one of
my gourmet 8
course Baked Salmon dinner
parties.
Since I had many courses to make for that dinner,
I prepared this 24 hours ahead hoping it would be okay when time to bake,
I didn't even have room in my refrigerator so I covered them and put
in a cool place...
they turned out perfect. Now each time I make
these herbed phyllo purses it's
always the day before.
They can be filled with most any filling of your choice...
I
like the flavor combination of sauted mushrooms, brie cheese and salmon
lox with a little garlic and cayenne pepper
then serve them with interesting swirls of Dijon mustard on the
plate for
dipping
Be sure to see
more of my easy unique and delicious
First Course
Appetizers
with photographs
more of my easy and unique
recipes
with photographs
I
make them a day before and then bake
Herbed
Phyllo Purses with Brie Cheese and
Salmon Lox Appetizer
Another Peggy Bucholz recipe
and photograph for
www.finedinings.com
serves 8
8 long fresh chive stems
1 tablespoon butter
1/2 pound mushrooms, finely chopped
5 cloves minced garlic
1 teaspoon dried thyme
Salt to taste
1/8 teaspoon cayenne pepper
3
sheets Phyllo dough, thawed at room temperature
1/4 cup Brie cheese, rind removed
5 slices
smoked salmon lox
1/2 cup unsalted butter, melted
Dijon mustard for garnish
8 sprigs parsley
8
tomato
wedge garnishes
Put chive stems in boiling water then remove
immediately and plunge them into ice water; drain, wrap in moist paper
towels and set aside.
In a large skillet
with 1 tablespoon butter sauté mushrooms and garlic until liquid is
absorbed; add thyme, salt and cayenne pepper. Set aside to cool.
Stack
3 sheets of Phyllo dough brushing each one with melted butter. Cut the
phyllo dough crosswise into 3 equal strips, then cut each strip into 3
pieces making a total of 9 Phyllo squares (you will need 8 for this
recipe).
Add mushroom mixture,
Brie cheese and salmon lox among the 8 Phyllo squares. Gather together corners of
each Phyllo square, gently crimp and form each one into purses. Brush the herbed purses generously
with melted butter especially the tops; place on a greased sheet pan. At this point they can be
covered at room temperature and baked later. Bake at 350° for 5 to 7
minutes. Remove from oven to cool.
When cooled, tie chive stems around
each herbed phyllo purse. Spoon a wide strip of
Dijon mustard on each serving plate, draw wavy lines through the mustard
(see my photograph)
with
a kitchen comb or fork; garnish with parsley,
a tomato
wedge and serve this delicious first course Phyllo appetizer.
Wine recommendation: Red Bordeaux
