1 (8 oz.) wedge Brie cheese, sliced
Caramelized Maple & Onion Confit
1 pkg. phyllo dough
Butternut Squash Seed Oil
Place 3 phyllo dough sheets on table and cut into thirds. Then cut those into thirds. Take one square, brush with water, take another square and place at a 90 degree angle, brush with water and then take another square and place at opposite 90 degree angle. Place a wedge of brie in the middle and top with 1 tsp. Caramelized Onion & Maple Confit. Take the corners and fold up into a purse. Put purses into lightly greased mini muffin pan. Bake at 350 for 10 minutes or until lightly brown. For serving drizzle each purse with Butternut Squash Seed Oil.
*Tested in Easy Entertaining Cooking Class