The spicy, sweet pepper jelly complements the creamy Gouda cheese. Look for chunky pepper jelly for optimal flavor and presentation.
Preheat oven to 350°F. Lay one sheet of phyllo on Large Grooved Cutting Board; spray with nonstick cooking spray. Lightly sprinkle with about 2 teaspoons of the Parmesan cheese. Place second sheet of phyllo over first, pressing sheets together to seal. Repeat layers to create a stack of four sheets, ending with phyllo.
Cut sheet crosswise into four even strips then lengthwise to make 12 squares. Using Tart Shaper, press phyllo squares into Deluxe Mini-Muffin Pan. Repeat with remaining phyllo, cooking spray and Parmesan cheese for a total of 24 shells. Bake 6-8 minutes or until very light golden brown. Remove from oven.
Meanwhile, combine pepper jelly and parsley; mix well. Place one cube of Gouda cheese into each phyllo shell; top evenly with jelly mixture. Bake 3-5 minutes or until phyllo is golden brown and jelly is bubbly. Remove from oven; garnish with toasted almonds and parsley, if desired. Serve warm.
Calories 190, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 20 g, Protein 8 g, Sodium 300 mg, Fiber less than 1 g
1 starch, 1 high-fat meat (1 carb)
Phyllo dough (also spelled ""filo"" or ""fillo"") is an ingredient found in many Greek and Middle Eastern recipes. It is available in supermarkets in the frozen foods section. Before using, thaw phyllo dough according to package directions.
Keep phyllo sheets covered with plastic wrap while working on recipes to keep them from drying out. Wrap any leftover phyllo tightly with plastic wrap; store in the refrigerator for up to 2 weeks or freeze for up to 2 months.
Gouda cheese is a yellow Dutch cheese with a mild, nutty flavor. It is often found cut in wedges and covered with a red wax rind. Gouda can be found in the gourmet cheese section of most grocery stores.
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