Penne Wrapped In Phyllo Recipes

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

THE VERY BEST PHYLLO WRAPPED BRIE!!

Steps:

• roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
• mix the oil and the butter.
• brush the phyllo sheets individually with butter mixture and stack on top of one another.
• spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
• fold the phyllo dough individually over the cheese and brush lightly with butter.
• press the dough against the cheese to form a tight, smooth package.
• place the wrapped cheese in a 9 inch pie pan.
• brush the top with the butter mixture.
• bake in a 350 oven for 25-30 minutes until golden brown.
• cool for 10 minutes.

PENNE WRAPPED IN PHYLLO

Steps:

• Preheat the oven to 350°F.
• In a small saucepan, melt 2 Tablespoons of butter, add the shallots and saute briefly, about 2 minutes. Remove from heat.
• In a bowl, add the penne, shallots, ricotta, fontina, parmesan, eggs, parsley, nutmeg, salt and pepper. Combine well.
• In a small saucepan, melt the remaining butter over very low heat. Keep warm.
• On a large work surface, place 1 phyllo sheet, short-end close to you, and brush with the melted butter.
• Keep remaining phyllo sheets covered with a damp towel while you work.
• Top phyllo sheet with another sheet, brushing with melted butter. Continue until you have layered 5 sheets of phyllo.
• Spoon 1/3 of the pasta mixture along the short end of the layered phyllo closest to you, leaving a 1/2 inch border on all sides.
• Top pasta with 6 asparagus spears.
• Very carefully roll the end of the phyllo closest to you away from you, encasing the penne and asparagus.
• Fold in each edge, lengthwise, and continue to roll jellyroll fashion, brushing with a little more butter to make it stick together.
• The pasta roll will be about 10 inches long and about 3 inches wide.
• Repeat this procedure with the remaining phyllo and filling until you have 3 phyllo rolls.
• Place the phyllo rolls seam-side down on a greased or parchment lined baking sheet.
• With a sharp knife, make slight scores, on the diagonal, into each roll - as you would bread. Be careful not to cut too deep or you will have the mixture coming out and it will not look pretty.
• Bake for 35-40 minutes or until very golden.
• Let sit 15-20 minutes before serving.
• Penne wrapped in phyllo freezes beautifully for up to 2 months. If frozen, place into a 325F oven for 50 minutes.