Honey brie in a filo bag

Category: Dairy and egg dishes
Honey brie in a filo bag

Ingredients

brie cheese
filo dough
chopped hazelnuts
liquid honey
olive oil

Cooking method

  • I am not specifying the quantity, because the brie cheese heads can be different, which means that you will need a different amount of everything else.
  • I'll just tell you how it's done.
  • Cut the filo dough into squares, about 15X15 cm, put them in 3 pieces, having greased each layer with olive oil. Put a piece of brie cheese in the middle of the square. Determine its size yourself, but for about one serving - this is a piece of 1 cm thick and 3-5 cm long and wide. Pour the cheese with a teaspoon of liquid honey without a particularly bright smell, chopped hazelnuts on top, also about a teaspoon. Lifting the filo by the corners, pinch it so that you get a tight bag, without holes into which you could leak the filling.
  • Put the bags on a baking sheet lined with a non-stick mat or paper, send them to the oven, preheated to about 180 degrees and wait for the dough to brown. Take out, carefully lay out on portioned plates and enjoy with cold dry wine or lemonade

Time for preparing:

30 minutes

Cooking program:

oven

Note

The recipe was spied on the website \ "Cooking ourselves \" 🔗 and slightly changed it to fit my ideas of beauty
In the same way, you can wrap cacamber and any other mold cheese in filo dough bags, adding honey, jams, any nuts and berries to your taste.

Rada-dms
I was the first, I was a shaman (no Internet), to boot up, to be the first to treat myself! What is it, to get all three! And I had time !!!
No, it doesn't befit me, I have to share!
Irisha, let me try at least one charming alluring bag that excites me unimaginably with an unexplored taste !?
Hazelnuts, honey and cheese are such an incomparable combination, everything is in place, and the photo "works" to enhance the impression of the luxury of the dish itself.
It remains only to ask that you, Irochka, spoil us with recipes more often!
Ira, this is very interesting, tasty and beautiful! Thank you for such a gift, I will definitely do it and surprise everyone with its taste and presentation! And I have filo dough in the refrigerator for six months - and now, it turns out, for what recipe! Mmmmm ....
Bridge
No, that’s unbearable. I just don't visit the cheese theme, so as not to get upset, so now some recipes are being posted. So that, then, I died of envy, that people have so much brie cheese that I just don't want to eat it, but I need to wrap it in filo. You are unkind. I'll go and chew Russian.
Ikra
Rada-dms, oh you have dough lying around? Why were you silent! I'm making baklava out of it, mmm! And she taught one of her acquaintances who ... Well, who is not very friendly with cooking. Since the recipe is simple, like everything ingenious, she is now known as an incredible artisan
I'll go look for a photo, if I find it, I'll post a recipe to save your dough.

BridgeYou take the ready-made puff pastry, roll it out a little to make it thinner, put something like Adyghe cheese, or even a spoonful of dry cottage cheese. Further in the text - a spoonful of honey, a pinch of ground nuts.
... Natasha, is there no smuggling in the port city?
Rada-dms
I also thought about smuggling, but did not dare to voice it !!!
Babushka
Irina, what a deliciousness! I still do Camembert like that ... and a piece of pear in a bag ... It's a pity that our filo dough has disappeared from sale.
NatalyMur
Uuuu .... beautiful ... bookmarked
Ikra
Rada-dms, but wherever you go, everywhere there is something from France, Italy, Spain, Germany. If you look closely, both in large stores and in small, private ones, you will find something.Some of the passages and exits remained with people. It has become more expensive, yes, but you can buy it if you really need it.

Babushka, we already have our own philo, Russian enterprises have mastered, and Serbian, M. b. and will yours master?

NatalyMur, I will wait for the report
Bridge
Smuggling ... Why? We have Norway nearby. Here is who the thread will go, I will ask you to bring it. Then I'll come off.
Loksa
Ikra, Irisha, thank you!
Ikra
Loksa, I will be glad if it comes in handy to pamper yourself and loved ones
Tumanchik
Ira, I ran straight to this recipe! How delicious it is! I can feel it! My mother! : swoon: I won't get up until I try !!! At least a piece, but I will definitely cook it that way. And if you try craqueline dough? Philo has never been on sale. And the krakelin is a full refrigerator! I'd like to ...
Ikra
Tumanchik, I don't even know what kind of craqueline it is. If it's thin and crunchy, then why not?
Tumanchik
Quote: Ikra

Tumanchik, I don't even know what kind of craqueline it is. If it's thin and crunchy, then why not?
no, I determined that it would not work. I'll just get my hands on cheese ... I'll roll thin puff! I'll cook it anyway! thank you for the recipe!
NataliaVoronezh
ABOUT! And here's another delicious! Irina, well, it's just awful! : girl-swoon: Everything is decided, and I'm dragging this recipe away! Well, where is there to lose weight, kokda is so tasty and delicious? Thank you very much for such a simple and delicious recipe! We'll have to stock up on dough.
inka_kot
How beautiful and delicious! Thank you!
Ikra
Natalia, Inessa, try it, you will not regret it. I think I should like a good combination.

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