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Add a photoServings: 12
Ingredients
- 1 lb Phyllo dough
- 3/4 c. Butter, melted (up to 1)
- 1 can (16-ounce) whole berry cranberry sauce
- 8 ounce Brie cheese, cut into 1/2 inch cubes
Directions
- I originally intended to send this recipe ages ago, but in my typical fashion, I spaced it. Anyhow, these are fairly easy to make and different than anything I've ever had before. The recipe originally came from the June 95 issue of Best Recipes, but I didn't get around to trying it this May. I served them with Pork Sate appetizers and they went over quite well.
- Preheat oven to 350. Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap while working. Place 2 sheets of phyllo dough on work surface; brush with butter. Mix in half lengthwise; brush with butter.
- Place 1 and 1/2 tsp. cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan.
- Repeat with remaining phyllo dough and filling. Bake 10 min or possibly till golden. Cold 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 168 | 60% |
| Total Fat 19.01g | 24% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 383mg | 16% |
| Potassium 60mg | 2% |
| Total Carbs 19.98g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.16g | 0% |
| Protein 6.73g | 11% |
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