This was my greatest find of the Christmas season and I know you’ll love it as much as I do. Guests are always impressed by this appetizer and it is very easy to do. I got the inspiration for this recipe Phyllo Coureur des Bois from a book called A Taste of Quebec by Julian Armstrong. Although the recipe suggests a larger serving size I prefer as a bite-sized appetizer.
It is named after a cheese produced by the Fromagerie Bergeron called Coureur des Bois which is a gouda cheese infused with cumin. The recipe below uses regular gouda and cumin because I couldn’t find any of the cheese from Fromagerie Bergeron. Here's a picture of them just before I put them in the oven. Unfortunately there's no after picture because they never last long enough to take out the camera.
Ingredients
4-5 slices of prosciutto
6 ounces of gouda cheese
1 tsp ground cumin
8-10 sheets of phyllo pastry
2 tbsp melted butter
Directions
Follow directions provided on package for working with phyllo pastry (you can’t work with it when frozen). Don’t remove it from wrapping yet as it will dry out if left out too long.
Cut gouda into 1 inch square pieces.
Sprinkle cumin over gouda and toss to have even coverage.
Tear prosciutto into pieces and then wrap the pieces around the squares of gouda. Pieces of prosciutto should be just large enough to wrap around the cheese.
Once all the pieces of gouda have been wrapped with prosciutto you can start working with the phyllo pastry.
Cut the phyllo pastry sheets in 4 equal squares. Brush each square with melted butter. Place the prosciutto and gouda towards the bottom of the square of phyllo fold it over the gouda once then fold in the sides of the phyllo and then finish folding until you have a mini cigar. Brush the top with melted butter. Repeat with all the pieces of gouda.
At this point you can put these in the fridge until you are ready to bake them. They should be baked at 375 F for 7-10 minutes until the phyllo pastry packages are golden brown. Enjoy immediately!
3 comments:
I was lucky enough to be served these appetizers at Christmas. They were simply wonderful. Thanks for sharing the recipe.
I also was a lucky taster during the holidays. Delicious!
Note to self, Stu: Buy a new clean baking sheet before the next photo op!! JMC
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