Tangy Phyllo Gouda Gems
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Ingredients
- 8 sheets thawed frozen phyllo dough divided
- nonstick cooking spray (or basil blend oil and kitchen spritzer)
- 1/4 c. finely grated fresh Parmesan cheese
- 1/2 c. red pepper jelly
- 1 T. snipped fresh parsley
- 6 ounces Gouda or Brie cheese, cut into 1/2 inch cubes
- 1/4 c. toasted sliced almonds
- fresh parley leaves (optional)
Instructions
- Preheat oven to 350.
- Lay one sheet of Phyllo dough out spray with cooking spray.
- Lightly sprinkle with about 2 teaspoons of Parmesan cheese.
- Place second sheet of phyllo over first, pressing sheets together to seal.
- Repeat layers to complete a stack of 4 sheets, ending with phyllo.
- Cut sheets crosswise into four even strips then lengthwise to make 12 squares.
- Use tart shaper(fingers will do) to press phyllo squares in the mini muffin pan. Repeat with remaining phyllo to make 24 shells.
- Bake 6-8 minutes or until very light golden brown.
- Remove from oven.
- Combine pepper jelly and parsley, mix well.
- Place one cube of Gouda cheese into each phyllo shell; top evenly with jelly mixture.
- Bake 3-5 minutes or until phyllo is golden brown and jelly is bubbly.
- Remove from oven ; garnish with toasted almonds and parsley, if desired.
- Serve warm.
- Array
Notes
Yield: 24 appetizers
- 8 sheets thawed frozen phyllo dough divided
- nonstick cooking spray (or basil blend oil and kitchen spritzer)
- 1/4 c. finely grated fresh Parmesan cheese
- 1/2 c. red pepper jelly
- 1 T. snipped fresh parsley
- 6 ounces Gouda or Brie cheese, cut into 1/2 inch cubes
- 1/4 c. toasted sliced almonds
- fresh parley leaves (optional)
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