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48 servings
Ingredients:
1 egg, lightly beaten1 bunch fresh parsley, minced2 cloves garlic, minced3/4 teaspoon crushed red pepper6 ounces smoked Gouda cheese, shredded6 ounces Emmentaler cheese, finely shredded12 sheets phyllo dough1 1/2 cups unsalted butter, melted
Instructions:
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper.Mix in Gouda and Emmentaler.One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter.Cut lengthwise into 4 strips.Place a rounded teaspoon of the egg mixture at one end of each strip.Fold corner of strip over the filling, forming a triangular fold.Continue folding the length of the strip in triangular folds to form a small stuffed triangle.Repeat with remaining phyllo dough.Preheat oven to 350 degrees F (175 degrees C).Lightly butter a large baking sheet.Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet.Bake in the preheated oven 30 minutes, or until lightly browned.Serve warm.
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