Brie cheese in filo pastry with herbs
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A detailed recipe for a cheese appetizer with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 sheets filo pastry (if frozen, thaw for 15 minutes)
- 3-4 tbsp melted butter
- 1/2 cup toasted and flaked almonds (portioned)
- 2 tablespoons Dijon mustard
- 450 g of Brie cheese (round head)
- 2 tbsp chopped dried herbs (chervil, chives, tarragon and parsley)
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Recipes with similar ingredients: filo dough, Brie cheese, Dijon mustard, almond, chives, tarragon, chervil, parsley
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Lay one sheet of phyllo dough on a work surface. Brush it evenly with melted butter. Place a second sheet of phyllo dough on top and brush it with melted butter. Place a third sheet of phyllo dough across the first two and also brush it with melted butter. - Place a small circle of a tablespoon of almonds in the center of the dough. Spread mustard on both sides of the Brie cheese. Sprinkle both sides with herbs. Place the cheese on the almonds. Sprinkle the surface with almonds. Carefully press the edges of the filo pastry together around the cheese to form a parcel. Pinch tightly at the meeting point to form a seam. Brush the parcel with melted butter.
Bake for 15-20 minutes until golden brown. Cool for 15 minutes, slice, and serve.
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