Ham and Brie Phyllo Bites
This recipe is a little tricky for first timers but well worth the attempt. I could not stop eating these when we tested them. I polished off about 10 and they are delicious!
Ingredients
Directions
- Preheat a medium frying pan over medium-high heat. Add 1 tablespoon of butter and onions. Sautee onions until they begin to turn brown. Add 2 tablespoons of brown sugar. Once sugar is melted add water and continue to cook until onions are soft and water has evaporated, approximately 1 minute. Set aside in a bowl.
- Place ham and brie separately into two small bowls.
- Preheat the oven to 400°F
- Here comes the tricky part. The secret is to be prepared and move quickly. Remove one piece of phyllo (being sure to keep the other pieces covered with a slightly damp tea towel). Cut phyllo in half width-wise. Melt remaining butter in small bowl. All to cool for a couple of minutes.
- Lightly butter half of each piece and fold in half (see step 1 in the attached folding instructions document). Place approximately 2 teaspoons of ham, 1 piece of brie and ½ teaspoon of onions in the top middle of each sheet, lightly butter 1/3 of each sheet and fold over (see step 2 in attached document).
- Lightly butter the bottom ¾ of each sheet and fold the ¼ down (see step 3 in attached document).
- Fold over 1/3 of each sheet (see step 4 in attached document). Lightly butter the remaining portion of each sheet and roll up (see step 5 in attached document). Seal the end with a little butter.
- Repeat steps 4 through 7 until filling is used up.
- Place on a greased cookie sheet, place in preheated oven and cook until pastry is golden brown, approximately 15 minutes.
- PREP 20 mins
- COOK 20 mins
Variations
- As a substitute for ham use small pieces of cooked chicken breast or your favourite precooked protein.
- Brie is our favourite but gorgonzola would also worked very well for blue cheese lovers
- Dessert option: Omit the ham and substitute with fresh blueberries or a small piece of chocolate
For folding instructions click here
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