Receta 3-Ingredient Brie & Cranberry Phyllo Turnovers Recipe
I think I would be breaking some sort of politically correct holiday rule if admitted that one of my favorite part of the holidays is the appetizers at holiday parties. Okay, it doesn’t actually beat watching my kids’ eyes light up on Christmas morning (you see…food doesn’t have a complete hold over me!) But there is something about meatballs on toothpicks, mini stuffed phyllo shells and savory crostini that puts the “holly jolly” in my Christmas.
And what is a holiday party without some sort of baked Brie dish? The problem is that I will station myself right beside that oozing cheese and elbow aside anyone that tries to take it away from me. That pretty much blows my Healthy Eating Tips & Tricks for the Holidays out of the water.
So, I had to find a way around the “eat-entire-wheel-of-Brie-and-gain-10-pounds-in-one-night” issue.
That’s where the Athens Fillo (phyllo) dough comes in. When I wrap a small piece of Brie cheese into a fillo turnover, with a dollop of good-quality cranberry sauce tucked inside, I feel satisfied within a few turnovers. I still get the satisfaction of that melted cheese heaven without completely overdosing on Brie. And the light, flaky pastry adds a wonderful, satisfying texture to this perfect finger food.
I always keep a package of fillo dough in my freezer because it’s great for last-minute appetizers. A package of the dough defrosts within two hours and is very easy to work with, provided you keep the dough covered with a damp towel so that it doesn’t dry out.
The first couple of turnovers never turn out perfectly – at least mine don’t. But as soon as you get the hang of folding the dough into triangles, it’s a breeze. My youngest son even got into the act, especially when he knew that he was going to be able to sneak extra pieces of Brie cheese.
Like mother, like son.
The recipe:
Preheat the oven to 375 degrees F.
Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and 1/2 teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle.
Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
Repeat with the remaining dough, Brie cheese and cranberry sauce.
Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Other easy appetizer recipes:
- Cookin’ Canuck’s Grilled Zucchini Rolls with Goat Cheese, Roasted Peppers & Capers
- Cookin’ Canuck’s Creamy White Bean Dip with Parmesan Cheese & Sage
- Center Cut Cook’s Grilled Shrimp Bruschetta
- Baked Bree’s Blue Cheese & Onion Flatbread
- Spiced’s Provence Tartlets
- 3-Ingredient Brie & Cranberry Phyllo Turnovers Recipe
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 1 roll (1/2 package) Athens fillo dough, defrosted
- Cooking spray
- 3 oz. Brie cheese, cut into 18 1-inch squares
- 3 tbsp cranberry sauce or chutney
Instructions
Preheat the oven to 375 degrees F.
Unroll the defrosted fillo dough and place it under a damp kitchen towel to stop the dough from drying out. Cover whenever the dough is not in use.
Lay 1 sheet of the fillo on a large cutting board. Lightly coat with cooking spray. Top with another sheet of fillo dough, coat with cooking spray and repeat one more layer of fillo dough and cooking spray.
Cut the dough lengthwise in thirds. Place 1 piece of Brie cheese and 1/2 teaspoon of cranberry sauce about 1-inch from the bottom of one section of dough. Fold the dough over top of the Brie and cranberry sauce to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
Repeat with the remaining dough, Brie cheese and cranberry sauce.
Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.
Notes
Calories 57.8 / Total Fat 1.5g / Saturated 0.8g / Cholesterol 4.7mg / Sodium 67.5mg / Total Carbohydrates 9.1g / Fiber 0.4g / Sugars 1.4g / Protein 2.1g / WW (Old Points) 1 / WW (Points+) 2
2.2
Brie,
cranberry,
fillo,
phyllo,
turnover