Herbed Phyllo Purses
with Brie Cheese and Salmon Lox Appetizer Recipe

I created this recipe of baked dough purses filled with a savory filling years ago for one of 
my gourmet 8 course Baked Salmon dinner parties.
Since I had many courses to make for that dinner,
I prepared this 24 hours ahead hoping it would be okay when time to bake,
I didn't even have room in my refrigerator so I covered them and put in a cool place...
they turned out perfect. Now each time I make these herbed purses it's always the day before.
The purses can be filled with most any filling of your choice...  
I like the flavor combination of sauted mushrooms, brie cheese and salmon lox with a little garlic and cayenne pepper 
then serve them with interesting swirls of Dijon mustard on the plate for dipping
 
Be sure to see more of my easy unique and delicious
First Course Appetizers 
with photographs

more of my easy and unique
recipes
with photographs

I make them a day before and then bake 

Herbed Phyllo Purses with  
Brie Cheese and Salmon Lox Appetizer
Another Peggy Bucholz recipe and photograph for  www.finedinings.com

serves 8

8 long fresh chive stems
1 tablespoon butter
1/2 pound mushrooms, finely chopped
5 cloves minced garlic
1 teaspoon dried thyme
Salt to taste
1/8 teaspoon cayenne pepper
3 sheets Phyllo dough, thawed at room temperature
1/4 cup Brie cheese, rind removed
5 slices smoked salmon lox
1/2 cup unsalted butter, melted
Dijon mustard for garnish
8 sprigs parsley
8 tomato wedge garnishes

Put chive stems in boiling water then remove immediately and plunge them into ice water; drain, wrap in moist paper towels and set aside.

In a large skillet with 1 tablespoon butter sauté mushrooms and garlic until liquid is absorbed; add thyme, salt and cayenne pepper.  Set aside to cool.

Stack 3 sheets of Phyllo dough brushing each one with melted butter.  Cut Phyllo dough crosswise into 3 equal strips, then cut each strip into 3 pieces making a total of  9 Phyllo squares (you will need 8 for this recipe).

Add mushroom mixture, Brie cheese and salmon lox to the 8 Phyllo squares.  Gather together corners of each square, gently crimp and form each one into purses.  Brush the herbed purses generously with melted butter especially the tops; place on a greased sheet pan.  At this point they can be covered at room temperature and baked later.   Bake at 350° for  5 to 7 minutes.  Remove from oven to cool.

When cooled, tie chive stems around each herbed phyllo purse.  Spoon a wide strip of Dijon mustard on each serving plate, draw wavy lines through the mustard (see my photograph) with a kitchen comb or fork; garnish with parsley, a tomato wedge and serve this delicious first course Phyllo appetizer.

Wine recommendation: Red Bordeaux

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Fine Dining Gourmet Recipe and photograph created by Peggy Bucholz
established 2001 www.finedinings.com