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.
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ASPARAGUS PHYLLO BAKE
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
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
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
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 5
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
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
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
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
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
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
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
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
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
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
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
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
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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