These beautiful Phyllo Purses are stuffed with Herbs, Brie Cheese and Salmon Lox. They are impressive to look at and delicious to eat. Learn how easy it is to prepare this phyllo recipe. The savory combination of brie and salmon will be a favorite of your guests.
Phyllo purses are elegant crusty small phyllo pouches full of delicious ingredients of your choice. This appetizer is a great make-ahead selection for large gatherings. When it is time to make the phyllo purse, set out all the ingredients and gather up the children. It is a fun activity to do together with your family. Let them try and fill some of the phyllo with stuffing of their choice as well.
This recipe was shared with me by Peggy Bucholz and her Fine Dining web site.
Phyllo Purses with Herbs, Brie Cheese, and Salmon Lox Recipe:
Phyllo Purses with Herbs, Brie Cheese and Salmon Lox Recipe
1 tablespoon butter
1/2 pound mushrooms, finely chopped
4 or 5 cloves minced garlic
1 teaspoon dried thyme
Coarse salt or sea salt
Freshly-cracked black pepper
8 green chive stems
1/4 cup Brie Cheese, cut into small pieces
5 slices smoked salmon lox
3 Phyllo (Fillo) Pastry Sheets
1/2 cup unsalted butter, melted
Dijon mustard for garnish
Preheat oven to 350 degrees F. Butter a large baking sheet.
In a large skillet, melt butter; saute mushrooms, garlic, thyme, salt, and pepper until all the liquid is evaporated. Remove from heat, set aside and let cool.
Place the 8 green chive stems in boiling water, drain and place in ice water. Drain on paper towels and set aside.
Prepare Phyllo Purses:
Place one (1) Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter.
Top with 2nd Phyllo sheet. Brush lightly with butter. Top with 3rd Phyllo sheet. Brush with butter.
Cut stacked, buttered Phyllo lengthwise into three (3) equal strips. Then cut crosswise into three (3) 5 x 5-inch squares equal strips.
Divide cooled mushroom mixture among the 9 Phyllo squares. Do the same with the Brie cheese and smoked salmon lox.
Gather all four corners of the Phyllo together over the center and gently crimp and form each one into purses.
Transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated.
Bake approximately 5 to 7 minutes or until crisp and golden brown. Remove from oven and let cool.
Tie chive stems around each herbed phyllo purse with a single knot being careful they do not tear. Place a wide strip of Dijon mustard on each serving plate, then draw wavy lines through it for an interesting design. Place the baked purse on the plate and serve.
Makes 9 servings.