Between Creamy, Fruity, Flaky, and Nutty – How Can You Go Wrong?
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Brie, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Compote, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, Phyllo Dough, Powdered sugar, recipe, Ritz crackers, Roasted Grapes, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Phyllo (or filo/fillo) is a very thin unleavened dough used for making pastries. It’s very popular in Middle Eastern and Balkan cuisines. If you’ve visited Greece, it’s more than likely that you have come across desserts made of phyllo dough! Phyllo pastries are made by layering several sheets of phyllo, brushed with olive oil; the pastry is then baked. It is a time-consuming process, but no need to worry – this recipe uses ready-to-fill phyllo shells.
Here’s what our friends over at Food Network have said about this recipe:
I had these at a baby shower and I asked for the recipe and I plan to make them this weekend as an appetizer. I thought the combination of flavors was divine!
This flavor combination really is amazing – simple, fresh ingredients mixed together in a delicious way!
Ingredients
2 cups small red grapes
1 tablespoon vegetable oil
1/4 cup pecans
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt
One 8-ounce wheel Brie
Two 1.9-ounce packages mini phyllo shells (about 30)
Coarsely ground black pepper
Instructions:
Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft. This will take about 25-30 minutes.
In the meantime, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown (keep an eye on them so that they won’t burn). Let cool, then finely chop.
Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; let cool completely, then stir in the toasted pecans.
Cut off just the very edges of the Brie wheel to make a rough square, then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted.
Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE>>
Quick tip: The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.
Thanks to The Food Network Kitchen for a baked cheesy goodness, topped with roasted fruit.