Buy one of the large bries, chill it well, cut it into 2 layers by
(Trick - rather than use a knife, take a piece of dental floss
long enough to go around the cheese 1 3/4 times half way between top
and bottom - put a few toothpicks in to be sure it doesn't drop on
the side opposite from you.
tie a loop in each end and put the loops over something you can
hold onto, spoon handle, - I use 2 pieces of 1/2 inch dowel that
I keep for this purpose. Pull the floss in opposite directions and
it will cut right through the cheese.
Remove the top layer, spread the bottom layer with your favorite
sauce, hot pepper jelly or a combination of hot sauce and lime marmalade.
Replace the top.
wrap the entire cheese in Filo dough which you can find in your
grocer's freezer section. Keep the filo between 2 damp towels
On a baking sheet (baking parchment if you have it) lay out a filo
sheet, brush gently with melted butter add another layer, offset by an inch or so
- repeat till you have 8 layers.
Place the cheese in the center and wrap the cheese being sure there are no holes -
If you are not sure, use a few more layers of filo - It will not hurt to
have 10, 12 or more layers, it is very thin.
Wrap the cheese right on the baking sheet, or if using baking
parchment, just fold the parchment up around the cheese, in plastic wrap
and chill until ready to serve.
Pre-heat oven to 400 degrees F. Remove plastic wrap, place baking
sheet in oven (if on parchment put that on a baking sheet)
Bake about 8-10 minutes till filo is lightly browned. (Just beginning to turn color)
Place on plate or tray with raised edge as cheese should be melted and
will run out and drip if on a cheese board.
From: Andie Paysinger, Via: Chile Head Mailing List
Posted By: Andie Paysinger, email@example.com
Post Date: Fri, 28 May 1999
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