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PORCINI MUSHROOM & BRIE FILLO TRIANGLES Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef,
Borgata Hotel, Casino & Spa, Atlantic City, NJ Ingredients
2 tsp. unsalted butter
3 oz. porcini mushrooms, trimmed and sliced
8 oz. Brie, crumbled
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup dried cranberries or dried cherries
Salt and pepper to taste
5 sets Athens® Ready-To-Go Fillo Dough™, thawed
4 tbsp. unsalted butter, melted In a medium sauté pan, melt butter, add sliced porcini mushrooms, and cook over high heat until golden brown. Set aside until cool. When mushroom mixture is cool, fold in Brie crumbs, walnuts, dried cranberries (or cherries) and salt and pepper until evenly mixed. Set aside.
Cut 1 set of Athens® Ready-To-Go Fillo Dough™ widthwise into 18 strips measuring 2” x 7”. Repeat 4 times. Place 1 teaspoon of filling on end of fillo, fold corner to opposite edge and continue to fold triangle onto itself. Place seam side down on baking sheet and brush with butter. Bake in preheated 375°F oven for 20 minutes, or until golden brown and serve warm.
YIELD: 90 TRIANGLES
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