BRIE AND CRANBERRY PHYLLO TRIANGLES
Steps:
- 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. Fold in half lengthwise; brush with butter. Place 1 and 1/2 teaspoons 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 minutes or until golden brown. Cool 5 minutes before serving.
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GREEN BANGLA Song
[email protected]I'm not sure if I like brie, but I'm willing to give these a try.
Awais Mehar
[email protected]These look delicious! I can't wait to try them.
Shipon Hasan
[email protected]I'm going to try making these with a different type of cheese next time.
Lord Abban
[email protected]I'm not sure what I did wrong, but my triangles didn't turn out crispy.
Ngozi Ogbolu
[email protected]I had a hard time finding phyllo dough, but it was worth the effort. These triangles were amazing!
kedir ebrahim
[email protected]These were a little too rich for my taste, but my husband loved them.
dagim mengistu
[email protected]I love the combination of brie and cranberry. These triangles are the perfect way to enjoy it.
Azaan Sheikh
[email protected]These are the perfect appetizer for any party. They're easy to make and always a crowd-pleaser.
Doris Boachie
[email protected]I made these for a potluck and they were gone in minutes! Everyone loved them.
Brendenn Lopez
[email protected]These were so easy to make and they turned out so well! I used a store-bought cranberry sauce and it worked perfectly.
Abadat Abadat
[email protected]I'm not usually a fan of brie, but these triangles were delicious! The cranberry sauce balanced out the richness of the brie perfectly.
Kayshane Woworu
[email protected]These phyllo triangles were a hit at my holiday party! The brie and cranberry filling was creamy and tangy, and the phyllo pastry was flaky and crispy. I will definitely be making these again!