This appetizer uses Cranberry Wine Sauce wrapped in Phyllo with Brie. The combination is perfect for any special occasion.
1 pound Phyllo dough
3/4 to 1 cup butter, melted
2 cups Cranberry Wine Sauce
8 ounces Brie cheese, cut into 1/2″ cubes
Cut phyllo dough in half lengthwise. Cover half with plastic wrap while working the other half. Place two sheets of phyllo dough on work surface; brush with butter. Fold in half lengthwise and brush with butter. Place 1 1/2 tsp cranberry sauce and 3 – 4 cubes Brie at the bottom of dough 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° F for 10 minutes or until golden brown. Cool 5 minutes before serving.
Makes 20 appetizers