Brie and Papaya Quesadillas
INGREDIENTS:
1 lb Phyllo dough
3/4 c Butter; melted (up to 1)
1 cn (16-oz) whole berry
-cranberry sauce
8 oz Brie cheese; cut into 1/2
-inch cubes
1 lb Phyllo dough
3/4 c Butter; melted (up to 1)
1 cn (16-oz) whole berry
-cranberry sauce
8 oz Brie cheese; cut into 1/2
-inch cubes
I originally intended to send this recipe ages ago, but in my typical fashion, I spaced it. Anyhow, these are fairly easy to make and different than anything I've ever had before. The recipe originally came from the June 95 issue of Best Recipes, but I didn't get around to trying it this May. I served them with Pork Sate appetizers and they went over quite well.
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.
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.