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Brie and Asparagus in Phyllo Recipe

Brie and Asparagus in Phyllo

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Average Rating:

Total Reviews: 6

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  • on August 12, 2012

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    A big hit at our last holiday dinner! I've always had trouble with phyllo dough. That stuff isn't easy to work with if you don't have much experience with it. I did some with the phyllo, and some I substitued crescent dough from the refrigerated section of the grocery store. The crescent dough expanded and held everything in. They were delicious both ways, but I found the ones wrapped in phyllo to be a bit greasier.

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  • on November 30, 2011

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    I have made these exactly as the recipe is written. They were not too buttery nor did the brie
    run out of the ends. They were perfectly and the hit of the party each time. Amazing!

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  • on March 12, 2010

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    These were much too buttery and oily. Perhaps I shouldn't have used a triple cream brie. Should I do this again I would cut back on the butter, I cup was completely unnecessary, and I would try wrapping them up a bit diferently since the brie just melted out. Also I'd grind some fresh black pepper overthem before rolling them up.

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  • on April 11, 2009

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    These are simple and taste incredible. I always look for something different to make, I dont have many asparagus recipes. Everyone loves these every time I make them and everyone asks for the recipe.

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  • on February 15, 2009

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    I do this twice in just same month

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  • on March 29, 2008

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    These are the most lovely looking and yummy appetizers. I did tweak these however the second time I made them. When you bake these the brie just melts and oozes out of the phyllo...however if you broil them on low for about 8 minutes they come out crispy and hot with a nice melty brie on the inside. I love them as did my guests for the past two events I had.

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