Ingredients
- 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
Directions
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.
Photo: Phyllo Wrapped Asparagus and Boursin Recipe
















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By ischade
on March 01, 2012
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easy, delicious and pretty.
By justpatti_354555
oceanside, CA
on April 24, 2008
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Great concept, easily adaptable.
But come on, doesn't anyone actually read the recipes before posting them?
Brie is decidedly different to boursin.
With so few ingredients, it didn't take a rocket surgeon (that's a joke folks to see the error here.
By bozenabp_5789573
Orchard Park, NY
on August 29, 2007
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I would like to try this recipe but I am confused. The title is boursin cheese but the recipe is calling for brie cheese, then it says that it should be crumbled...Brie cheese does not crumble, it needs to be cut. Phylo should be folded into 4x4 rectangle??? 4x4 sounds like square. So the confusion continues...
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