Phyllo Dough Pouches with Mushrooms and Parmesan
Baking and Desserts • European
Description
Phyllo Dough Pouches with Mushrooms and Parmesan
Ingredients
- Phyllo Dough 20 oz
- Butter 5 oz
- Fresh Mushrooms 20 oz
- Garlic 4 cloves
- Dry White Wine ½ cup
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Melt half of the butter and pour it into a bowl.
Step 2
Melt the second half of the butter in a skillet over medium heat, add minced garlic and 500 g of finely chopped mushrooms. Cook for 1 minute. Pour in the wine and cook for another 5 minutes until the wine evaporates. Remove from heat.
Step 3
Preheat the oven to 375°F.
Step 4
Unroll the dough and cut it in half. Place a sheet of dough on a work surface and brush it with melted butter, then place another sheet on top and brush again. Repeat with 4-5 sheets, leaving the top sheet unbuttered. Cut into 4 equal rectangles. Place a small amount of mushrooms in the center of each and sprinkle with Parmesan. Fold each rectangle into a pouch without sealing the edges, place on a baking sheet lined with parchment paper, and gently press down to ensure the pouches stand well. Repeat the same with the remaining dough and filling.
Step 5
Bake for 15 minutes until golden brown. Serve immediately.
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