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Artichoke and Boursin Phyllo BundlesYield 24 pieces
Ingredients:1 cup Artichoke Hearts, canned, drained
3/4 cup Boursin Cheese, room temperature
2 Tbsp. Italian flat leaf Parsley, minced
2 Tbsp. Oregano, fresh, minced
2 cloves Garlic, minced
To taste Kosher salt
To taste Black pepper
To taste Smoked Paprika
To taste Lemon Juice
10 sheets Phyllo Pastry
3 Tbsp. Butter, unsalted, melted
Preparation:1. Place artichoke hearts, Boursin, chopped herbs, garlic, salt and pepper in food processor and pulse until blended. Adjust seasonings to taste with lemon juice and smoked paprika.
2. Brush butter on stack of 3 phyllo sheets. Cut into 2-inch widths. Portion 1/2 Tbsp. of filling along the short end of the stacked phyllo and fold the phyllo around the filling to form a triangle - like folding a flag. Brush with butter to seal. Repeat with the remaining filling and butter to make 5 or 6 triangles per phyllo stack. Repeat until all ingredients are used.
3. Brush all triangles with remaining butter and bake in a 350 degree oven until crisp and golden, about 15 minutes.
4. Serve bundles hot or at room temperature.
Recipe courtesy: Chef Laura Slama,
Celebrated Cuisine
