Ingredients:
- 1 pound phyllo dough, thawed as package directs
- 3/4 to 1 cup melted butter
- 1 can (16 ounces) whole berry cranberry sauce
- 8 ounces brie cheese, cut into 1/2-inch cubes
Preparation:
Preheat oven to 350°.Cut phyllo dough in half lengthwise. Keep half of the dough covered with plastic wrap or a dampened cloth while working. The dough you are working with should be covered with a damp cloth. The thin sheets dry out very quickly. See package instructions for more information on working with phyllo. Working quickly, place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise; again brush with butter. Place 1 1/2 teaspoons cranberry sauce and 6 cubes Brie at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake at 350° for 10 minutes or until golden brown. Cool 5 minutes before serving.
Makes 20 appetizers.
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