|Name:||Fruit and Cheese Borek||Contributor:||Rick McKee|
|Description:||Little phyllo snacks, sweet/savory.||Posted:||1999-10-27|
|Key words:||apricot, brie, phyllo||Category:||Appetizers|
|Ingredients:||14 sheets phyllo pastry
1/2 c apricot preserves
small round of brie
LOTS of butter, melted
|Preparation:||I use two sheets at a time for the ease of handling, rather than one sheet at a time. Take 2 sheets, moisten with melted butter, repeat 2 times, making 6 sheets of buttered phyllo in a layer.
Preheat oven to 375F.
Place 1/2 cup apricot preserves in center of sheets. Place small round of brie on top of apricot preserves. Fold over the edges of the phyllo sheets.
Cover with 8 more sheets of moistened (buttered) phyllo and invert package so apricot preserves are on top; fold edges over on top and brush with more butter.
Bake in shallow pan at 375 for about 20-30 minutes, until pastry is golden brown and the brie is soft and creamy. Cut small pieces off, making sure you get some of the hot apricot preserves, and place on baguette slices.
|Notes:||Keep phyllo pastry refrigerated; after thawing, and when not being used, cover with a damp towel.|