The strong flavour of blue cheese mellows when baked in this buttery phyllo pastry. Serve these delicious little packages as is or with an onion marmalade or peach chutney to spoon over top.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2012
- 2 oz cream cheese
- 3/4 cups walnuts toasted
- 3 1/2 oz blue cheese (such as Saint Agur or Bleu Benedictin)
- 1 cup packed baby arugula leaf
- 1/2 teaspoon pepper
- 8 sheets phyllo pastry
- 1/3 cup butter melted
MethodIn food processor, purée cream cheese until smooth. Add walnuts, blue cheese, arugula and pepper; pulse until combined and pieces of walnut remain.
Working with 1 sheet of phyllo at a time, with long edge closest to you and keeping remainder covered with damp towel, brush with some of the butter; top with another sheet. Cut vertically into 8 strips.
Place 1 tsp cheese mixture on bottom corner of each strip. Fold corner over filling so bottom edge meets side edge to form triangle. Continue folding triangle sideways and upward to end of strip, without wrapping tightly. Repeat with remaining phyllo and filling.
Place on parchment paper–lined baking sheet; brush with butter. (Make-ahead: Freeze until firm, about 2 hours; store in airtight container for up to 1 month. Bake frozen, adding 4 minutes to cooking time.) Bake in 400ºF (200ºC) oven until golden, about 10 minutes.
Nutritional facts Per piece: about
- Sodium 93 mg
- Sugars trace
- Protein 2 g
- Calories 71.0
- Potassium 34 mg
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 2.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0