Phyllo Turkey Puffs
|Chicken broth||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||2 , lightly beaten|
|Parmesan cheese||1 Tablespoon, grated|
|Cream cheese||3 Ounce|
|Turkey||2 Cup (32 tbs), cooked and cubed|
|Butter||1⁄2 Cup (8 tbs), melted|
|Frozen phyllo dough sheets||12 , thawed|
In saucepan melt butter; add flour gradually.
Stir in broth and milk; cook over medium heat; stir until thickened.
Remove from heat; beat mixture into eggs, then return egg mixture to pan.
Add cheeses, pepper, nutmeg, and turkey.
Brush inside of muffin cups with melted butter, set aside.
Stack 12 sheets of phyllo dough together; brush each with butter; cut into 6 pieces.
Line muffin cups with phyllo; fill with turkey filling.
Fold corners of pastry over filling to cover; brush with melted butter.
Bake at 375 degrees for 25-30 minutes or until puffed and golden.
Let stand in pan 5 minutes before removing.