Monthly Mystery Munchies: Appetizers in Dough

It’s the second installment of my and Ann from Grubbs n Critters‘ Monthly Mystery Munchies challenge and this month was her turn to choose, which she did well. The theme is appetizers using dough and, admittedly, this pushed me out of my comfort zone but it was a welcome challenge because I always enjoy creating new recipes and working with ingredients that I don’t use in everyday cooking. It’s exciting, it’s challenging and it’s interesting. Do yourself a favour and check out Ann’s recipe – not only is her dough homemade but she used curried potatoes! I think we have a winner!

Bundles and foldovers 1I created three appetizers using phyllo pastry and, well, they didn’t last long! Listen, give me crispy, creamy, buttery pastry any day! The first one is fried mixed mushrooms and garlic with mozzarella. I used white button mushrooms but added portabellini mushrooms to add some extra flavour. I used fresh garlic cloves and fried up the lot, added mozzarella and baked for 15 minutes. Oh. Yum! The second one is blue cheese and honey. You make the phyllo the exact same way but substitute the ingredients with blue cheese and honey. This, it must be said, was The Husband’s suggestion. I personally do not have an affinity for blue cheese, I just can’t, but he does and I decided to oblige. Scored major points! Note that for the bundles, you can use butcher’s twine (kitchen string) to tie them into parcels. I did it both ways. The third one is salami and cream cheese foldovers with Italian parsley. The reason I used Italian instead of regular is because it has a stronger flavour. You can also do this dish the same as the above bundles but I made foldovers to add variety and they’re easier to chomp on. Also, bear in mind you can double or even triple all of these recipes – I made four of each simply because I was testing them and it was just The Husband and I, but if you’re having a large dinner party or catering for several people, you can adjust these recipes to as many as you need. Here we go…

Mushroom, Garlic and Mozzarella Phyllo Bundles:

Mushroom bundles in phyllo ingredients4 sheets phyllo pastry
6 portabellini mushrooms
6 white button mushrooms
1-2 garlic cloves, sliced
80g grated mozzarella
¼ cup melted butter plus 2 tablespoons
Pepper for seasoning

 

 

Mushroom bundles in phyllo 2 1Preheat your oven to 190°C (375°F). Thinly slice the mushrooms and garlic and fry in 1 tablespoon of butter on medium-low for ± 10 minutes, until soft and cooked. Season with pepper.

Melt the butter and drizzle 1 tablespoon over one sheet of phyllo. Paint the butter, spreading across the entire sheet, lay another piece of phyllo on top of the first piece and repeat these steps until you have four layers of phyllo. Using a sharp knife, slice the layered phyllo into four squares. Spoon one quarter of the mushrooms into the centre of each square and top with grated mozzarella.

Mushroom bundles in phyllo 3 1Bunch up into a ‘bundle’ – at this stage you can either pinch it at the neck or tie with kitchen string. Paint the last of the butter over the bundles, place them in a baking tray and bake for 15 minutes until golden and crispy.

 

 

 

Mushroom bundles in phyllo 5 2

 

 

 

 

 

 

Blue Cheese and Honey:

4 sheets phyllo pastry
4 tablespoons blue cheese
4 teaspoons honey
¼ cup melted butter plus 1 tablespoon

Follow the same steps as the mushroom bundles but use the above ingredients instead.

Salami, Cream Cheese and Italian Parsley Foldovers:

Salami cream cheese foldovers ingredients4 sheets phyllo pastry
4 slices salami, sliced up
4 tablespoons cream cheese
Italian parsley
5 tablespoons (70g) butter

 

 

 

Preheat the oven to 190°C (375°F). Melt the butter and drizzle 1 tablespoon over one sheet of phyllo. Paint the butter, spreading across the entire sheet, lay another piece of phyllo on top of the first piece and repeat these steps until you have four layers of phyllo. Using a sharp knife, slice the layered phyllo into four squares.

Salami cream cheese foldovers 6 1Place one tablespoon of cream cheese into the bottom righthand corner of each square and top with a quarter of the sliced up salami. Place four leaves of the parsley on top of the salami.

 

 

 

Salami cream cheese foldovers 7 2Now, fold down the top of the square until it meets the ingredients.

 

 

 

Salami cream cheese foldovers 3 2Fold the bottom right corner upwards into a triangle shape.

 

 

 

 

 

Salami cream cheese foldovers 4 2Fold over again (to the left).

 

 

 

 

 

 

Salami cream cheese foldovers 5 2Tuck the last piece underneath.

 

 

 

 

 

Salami cream cheese foldovers 10Paint the foldovers with the remaining butter, place on a baking tray and bake for 15 minutes.

 

 

 

 

 

Salami cream cheese foldovers 11

 

 

 

 

 

 

Thanks, Ann, for this lovely idea! I had so much fun! Here’s to next month!

 

 

 

 

 

Baked Camembert in Phyllo Pastry

This dish is perfection, if I may say so myself. And I just did. I’m not joking when I say your guests will be talking about it for months, if not years, to come. I have friends who are still talking about it, three years later. The beauty of this recipe is, well, absolutely everything but I will be more specific.

Gooey, creamy camembert wrapped in crispy, buttery phyllo pastry accompanied by sweet cranberry sauce. It literally melts in your mouth. Three ingredients, that’s it. A few minutes to prepare and 12 – 15 minutes in the oven. Winner, winner, winner. It’s not complicated. In fact it’s almost too easy. I have a good friend who is a very fussy eater. She does not do cheese. Like, ever. I made this recipe a few years ago and she relented after hearing the “ooohs” and “aahs”. She has subsequently converted. She still doesn’t eat cheese, with this exception.

It’s the perfect starter because it’s quick and delicious. You can prepare it ahead and refrigerate it until you’re ready to bake it but I’d suggest doing it fresh.

It only takes these three ingredients plus cranberry sauce for serving

It only takes these three ingredients plus cranberry sauce for serving

Baked Camembert in Phyllo Pastry

Servings: 4     Prep time: 10 minutes     Cooking time: 12 – 15 minutes

Ingredients:

  • 2 wheels camembert, halved
  • 6 sheets phyllo pastry
  • 1 cup melted better
  • Cranberry sauce

Method:

Preheat your oven to 190°C (375°F).

Cut the camembert in half. You’re going to use three sheets per whole camembert, with those sheets then halved for both half wheels of cheese.

Melt the butter and lay one sheet of phyllo pastry on the counter. Paint the sheet with butter, drizzling butter across the sheet and then using a brush to paint it. I use my turkey baster and it works really well but you can drizzle the butter across the phyllo and then use a brush to spread it, making sure you cover the entirety of each sheet. Lay a second piece of phyllo on top of the first and repeat the process until you’ve painted three layers. Cut the phyllo down the middle by gliding a sharp knife down the centre, vertically.

Place one half of camembert in the bottom of the phyllo sheets and roll up, folding over each time. Tuck the sides of the phyllo under the parcel and paint the top and bottom with more butter.

Place half the camembert wheel on the phyllo and wrap it up

Place half the camembert wheel on the phyllo and wrap it up

Once the camembert is tucked into the phyllo pastry, fold over

Once the camembert is tucked into the phyllo pastry, fold over

Place in a roasting tray and bake for 12 – 15 minutes until golden brown. Remove from the oven and serve with cranberry sauce.

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!