Savory Little Baskets
|Phyllo dough||16 Ounce (1 Package)|
|Butter||3⁄4 Pound, melted and clarified (1 1/2 Cups)|
|Garlic cheese/Boursin||1⁄4 Cup (4 tbs)|
1 Preheat the oven to 375°F.
2 If using frozen dough, then defrost.
3 Unroll and place on a clean work surface.
4 Cover the dough with a foil, to keep it moist.
5 Place a slightly damp lightweight kitchen towel on the covered dough.
6 Remove the top sheet of the dough on to a clean work surface or baking sheet.
7 Replace the towel.
8 Brush butter on the first sheet of dough.
9 Repeat the process with 2 more sheets.
10 Make sure to keep the original stack covered with the foil and damp towel.
11 Prepare a stack of 3 buttered sheets of dough.
12 Cut into 24 squares, 6 down and 4 across.
13 In each muffin tin, press one square in.
14 Bake for 8 to 10 minutes.
15 Meanwhile, prepare the dough for more baskets.
16 Repeat the procedures for rest of the dough.
17 Reuse the tins and allow the baskets to cool at room temperature until ready to fill.
18 Or in an airtight container, place the baskets and store at room temperature for a couple of days.
19 Fill with Garlic and Herb Cheese or Boursin.
20 Serve at room temperature or reheat quickly in hot oven if you like it hot.