Best 9 Brie And Asparagus In Phyllo Recipes

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Brie and asparagus wrapped in phyllo is a delicious and elegant appetizer or main course that can be enjoyed year-round. The combination of smooth, creamy brie cheese, tender asparagus spears, and crispy phyllo dough makes for a delightful flavor and texture experience. Whether you are looking for a quick and easy weeknight meal or a more formal dish to serve at a special occasion, this recipe is sure to impress. With a few simple ingredients and steps, you can create a dish that is both visually appealing and incredibly tasty.

Let's cook with our recipes!

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

I'm Greek and grew up wrapping everything in phyllo. When asparagus is in season, I bring out the phyllo and start baking. -Bonnie Geavaras-Bootz, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
5 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough (14x9 inches)

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.

Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

ASPARAGUS WITH BRIE



Asparagus with Brie image

My husband is an avowed vegetable hater, but I have no trouble getting him to eat this easy to prepare dish. Good for company too.

Provided by VICKI L

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 30m

Yield 4

Number Of Ingredients 5

1 bunch fresh asparagus, trimmed
½ (2.2 pound) wheel Brie cheese, sliced
¼ cup butter, melted
½ cup dry bread crumbs
¼ cup toasted sesame seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
  • Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
  • Bake in preheated oven for 8 minutes.
  • Increase oven to broil. Broil just until breadcrumbs are golden brown.

Nutrition Facts : Calories 646.6 calories, Carbohydrate 16.6 g, Cholesterol 155.5 mg, Fat 51.5 g, Fiber 3.7 g, Protein 31.9 g, SaturatedFat 29.9 g, Sodium 982.1 mg, Sugar 2.8 g

PHYLLO WRAPPED ASPARAGUS AND BOURSIN



Phyllo Wrapped Asparagus and Boursin image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 5

5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20)
1 cup melted butter
1/4 cup Parmesan
1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges
16 asparagus tips, blanched

Steps:

  • Preheat oven to 350 degrees F.
  • Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY



Phyllo-Wrapped Brie with Apricot and Rosemary Chutney image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Oscars     New Year's Eve     Buffet     Brie     Dried Fruit     Apricot     Cherry     Rosemary     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 23

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted
Cheese and Phyllo
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
Presentation
Fresh herb sprigs (such as rosemary, sage,a and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples

Steps:

  • To Make Chutney:
  • Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
  • Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
  • Assembly of cheese and phyllo:
  • Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
  • Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
  • Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
  • Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
  • Cool cheese on sheet 45 minutes.
  • Presentation:
  • Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

ASPARAGUS PHYLLO BAKE



Asparagus Phyllo Bake image

Make and share this Asparagus Phyllo Bake recipe from Food.com.

Provided by Bonnie G 2

Categories     Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs asparagus, fresh, trimmed and cut into 1 inch pieces
5 eggs, lightly beaten
15 ounces ricotta cheese
1 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon lemon peel, grated
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted
3/4 cup butter, melted
16 sheets phyllo dough, 14-inchx9-inch

Steps:

  • In large saucepan bring 8 cups of water to boil.
  • Add asparagus, cook uncovered 30 seconds or just until asparagus turns bright green.
  • Remove asparagus and immediately drop into ice water.
  • Drain and pat dry.
  • In large bowl mix eggs cheeses and seasonings.
  • Stir in almonds and asparagus.
  • Preheat oven to 375.
  • Brush a 13x9 inch baking dish with some of the butter.
  • Unroll phyllo dough.
  • Layer eight sheets of phyllo in prepared dish, brushing each with butter.
  • Keep remaining phyllo covered with plastic wrap and a damp towel to preven it from drying out.
  • Spread ricotta mixture over phyllo layers.
  • Top with remaining phyllo sheets, brushing each with butter.
  • Cut into 12 rectangles.
  • Bake 50-55 minutes or until golden brown.

Nutrition Facts : Calories 352.8, Fat 24.9, SaturatedFat 13.3, Cholesterol 135.8, Sodium 421.9, Carbohydrate 19.4, Fiber 2.6, Sugar 1.5, Protein 14.2

BRIE AND ASPARAGUS PASTA CASSEROLE



Brie and Asparagus Pasta Casserole image

This is something I've been wanting to make for a while. I just whipped it up last night for ze boyfriend and we were both happy with how it turned out. Measurements aren't listed perfectly, so you can also wing it. For best results, get all ingredients from Trader Joe's®.

Provided by Tiffany Benz

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 45m

Yield 6

Number Of Ingredients 7

¾ (16 ounce) package orecchiette pasta
1 teaspoon butter, or as needed
1 bunch fresh asparagus, trimmed and cut into thirds
¾ cup heavy whipping cream
salt and ground black pepper to taste
1 (8 ounce) wedge Brie cheese, cut into small chunks
¼ cup bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.
  • Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.
  • Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.
  • Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 48.2 g, Cholesterol 80.4 mg, Fat 23.5 g, Fiber 3.8 g, Protein 17.7 g, SaturatedFat 14 g, Sodium 288.5 mg, Sugar 2.9 g

PHYLLO WRAPPED CHEESY ASPARAGUS



Phyllo Wrapped Cheesy Asparagus image

I was charged with making asparagus for Easter. I am tired of the same old asparagus recipe, so attempted to combine a few that had good components. The outcome was a hit. I hope others agree. I will warn you that my measurements may not be exact, let me know how it goes.

Provided by Melanie B.

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus spears, cleaned & trimmed
4 ounces cream cheese with vegetables, vegetable flavored
2 tablespoons milk
1 (16 ounce) package phyllo dough, thawed
1/2 cup melted butter
1 (8 ounce) package panko breadcrumbs
1/2 cup fresh grated parmigiano-reggiano cheese

Steps:

  • Thin cream cheese with the milk.
  • Carefully unroll phyllo dough and cut 3 strips width-wise. Cover with a damp towel to keep moist while you are working. Layer 3-4 strips of phyllo on your work surface, brushing melted butter and sprinkling some bread crumbs between each layer, as well as on the top. On the top strip additionally, spread some of the cream cheese mixture and sprinkle some of the parmigiano cheese. Take 3 asparagus spears, lay on top of the phyllo strips and wrap around middle/bottom part of asparagus. It should look very pretty with some of the green sticking out on both ends. Brush additional butter on top and sprinkle more parmigiano cheese and bread crumbs.
  • Repeat this process until you are out of asparagus.
  • Bake in a 350 degree oven for about 15 minutes, or until the phyllo is golden brown. Serve warm.

Nutrition Facts : Calories 425.2, Fat 18.1, SaturatedFat 9.5, Cholesterol 34.6, Sodium 661.7, Carbohydrate 54.1, Fiber 4.1, Sugar 3, Protein 12

BRIE AND SAFFRON PHYLLO TARTLETS



Brie and Saffron Phyllo Tartlets image

Categories     Milk/Cream     Egg     Appetizer     Bake     Cocktail Party     Vegetarian     Brie     Saffron     Phyllo/Puff Pastry Dough     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves about 48 hors d'oeuvre

Number Of Ingredients 6

six 17- by-12 inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a towel
3 tablespoons unsalted butter, melted
1 cup heavy cream
1/2 teaspoon saffron threads
3 large egg yolks
10 ounces Brie, rind discarded and cheese cut into 1/3-inch cubes

Steps:

  • Preheat oven to 350°F.
  • On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Top with a third phyllo sheet and cut stacked phyllo lengthwise into 4 strips and crosswise into 6 strips to make twenty-four 3-inch squares. With scissors cut off corners of squares to form octagons and cover with plastic wrap.
  • Line each mini-muffin cup with 1 phyllo octagon, letting edges curl naturally, and bake in middle of oven until golden brown, about 10 minutes. Carefully transfer shells in cups to racks to cool completely. Make 24 more octagons with remaining 3 phyllo sheets and butter in same manner, Shells may be made 1 week ahead and kept in cups, wrapped in plastic wrap, at room temperature, or 1 month ahead and frozen.
  • In a small saucepan simmer cream with saffron until reduced to about 3/4 cup and cool slightly. Whisk in yolks and season with salt and pepper. Divide Brie among shells and spoon 2 teaspoons saffron cream into each shell. Bake tartlets in 2 batches in middle of oven about 8 minutes, or until filling is puffed. Cool tartlets in cups on racks 5 minutes and carefully lift out onto racks to cool completely. Serve tartlets warm or at room temperature.

CRANBERRY-BRIE PHYLLO TRIANGLES



Cranberry-Brie Phyllo Triangles image

A creamy fruit filling is tucked inside flaky phyllo dough in this special appetizer. One big batch never lasts long at my house!

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 4

1 to 1-1/4 cups butter, melted
1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed
1 to 1-1/2 cups cranberry-orange sauce or whole-berry cranberry sauce
8 ounces Brie cheese, rind removed, cubed

Steps:

  • Cut phyllo sheets lengthwise into 2-in. strips; cut each strip in half widthwise. Using five strips at a time, brush each strip with butter and stack on top of one another. (Keep remaining phyllo covered with waxed paper to avoid drying out.) Place 1 teaspoon cranberry sauce and one to two cheese cubes at the end of each stack. Fold into a triangle as you would fold a flag., Place in an ungreased 15x10x1-in. baking pan; brush with butter. Bake at 400° for 10 minutes or until golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 232 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 298mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Selecting the Right Ingredients: Choose fresh, high-quality asparagus spears that are firm and have tightly closed tips. Look for brie cheese that is ripe but not too soft.
  • Preparing the Asparagus: Trim the woody ends of the asparagus and cut them into 2-inch pieces. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and retain their bright green color.
  • Working with Phyllo Dough: Phyllo dough can be delicate, so handle it with care. Keep it covered with a damp towel or plastic wrap to prevent it from drying out. Work quickly to assemble the rolls before the dough becomes too dry and brittle.
  • Baking the Rolls: Bake the rolls in a preheated oven until the phyllo dough is golden brown and crispy. Keep an eye on the rolls to prevent them from overcooking and burning.

Conclusion:

Brie and asparagus rolls in phyllo dough are a delicious and elegant appetizer or light meal. With their flaky, crispy crust, creamy brie cheese filling, and tender asparagus, these rolls are sure to impress your guests. Serve them warm with a side of your favorite dipping sauce for a truly unforgettable culinary experience. Whether you're planning a special occasion dinner or simply looking for a unique and tasty snack, these brie and asparagus rolls are the perfect choice. With their combination of flavors and textures, they're sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy-to-make appetizer, give these rolls a try – you won't be disappointed!

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