Phyllo Dough Pouches with Mushrooms and Parmesan

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Phyllo Dough Pouches with Mushrooms and Parmesan

Ingredients

Phyllo Dough - 17.6 oz
Butter - 4.2 oz
Fresh Mushrooms - 17.6 oz
Garlic - 4 cloves
Dry White Wine - ½ cup
Salt - to taste
Grated Pecorino Pepato Cheese - 2.1 oz

Step by Step guide

Step 1

Melt half of the butter and pour it into a bowl.

Step 2

Melt the second half of the butter in a skillet over medium heat, add minced garlic and 500 g of finely chopped mushrooms. Cook for 1 minute. Pour in the wine and cook for another 5 minutes until the wine evaporates. Remove from heat.

Step 3

Preheat the oven to 374°F.

Step 4

Unroll the dough and cut it in half. Place a sheet of dough on a work surface and brush it with melted butter, then place another sheet on top and brush again. Repeat with 4-5 sheets, leaving the top sheet unbuttered. Cut into 4 equal rectangles. Place a small amount of mushrooms in the center of each and sprinkle with Parmesan. Fold each rectangle into a pouch without sealing the edges, place on a baking sheet lined with parchment paper, and gently press down to ensure the pouches stand well. Repeat the same with the remaining dough and filling.