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 Garlic Basil Pasta with Grilled Chicken Strips and Alfredo Sauce   Category: Quick Recipes Views: 5511 Votes: 5 Reviews: 0 |
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Raspberry and Brie in Fillo(23 votes) This might be the best appetizer they make. I served these up on Thanksgiving, then tried to look modest, like I'd made them. Just enough raspberry to brie, all wrapped in a crispy crust. Directions say no more than 15 minutes at 375, but they never get quite brown. Next time I'll oil them. And there WILL be a next time!
Click on a star to add your own rating   Submitted on 12/ 1/2007 by Tulsatoes Number of people who have "favored" this: 0 Read all 3 reviews below -OR-Add your own reviewReviews (3)
byMissMtl, December 4, 2007
I bought these yesterday and they are good but not great. I do not think that they will be a regular in my freezer.
bybonnjill, February 23, 2008
I tried these the other day and was quite impressed. When I bought them the TJ casher commented they were great. I went back a couple days later and bought several more boxes. I only make 5 at a time so that I can savor them. Really decadent and lovely.
doesn't it sound so good? in reality, though, i can never get the filo to brown all the way; what usually happens is that the bottoms turn black while the rest stays pasty and not crispy all the way through, which makes me feel like i'm eating raw dough. which makes me feel slightly sick. if my technique is at fault, please let me know!
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