Appenzeller Cheese in Phyllo Pastry
Ingredients: | |
1 Tbsp. | unsalted butter |
1 | large leek, finely chopped (1 1/3 cup) |
1/3 cup | shallot, finely chopped |
1/4 tsp. | salt |
1/8 tsp. | pepper |
1 Tbsp. | fresh marjoram, chopped |
7 oz. | Appenzeller Cheese, cut into small cubes |
1 | large egg yolk |
1 Tbsp. | course grain mustard |
1 | package Phyllo dough sheets, thawed |
1/2 cup | unsalted butter, melted |
1. Preheat oven to 425 degrees.
2. In sauté pan, over medium heat, melt 1 tablespoon of butter. Add leek and shallot and
3. Transfer the leek/shallot mixture to a medium sized bowl. Add the Appenzeller cheese, egg yolk and mustard and stir together until well combined.
4. Place Phyllo dough on a work surface and keep covered with slightly damp towel.
5. Take one sheet of Phyllo and, using a pastry brush, paint melted butter over entire sheet. Top with another Phyllo sheet. Width wise cut the Phyllo sheets into thirds
6. Place one heaping tablespoon of filling in one corner at the end of the strip, so that the right corner can be laid across. Continue to fold the corner up into a triangle. Brush top with melted butter. Continue with the rest of filling.
7. Bake for 15 minutes or until golden brown.