Reviewed: Mar. 21, 2009

great recipe...some spinach and green onion are nice additions...remember you can freeze these bad boys 2 weeks ahead of time if you want

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ORVILLE76

Cooking Level: Expert

Living In: Winona, Minnesota, USA

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Reviewed: Mar. 1, 2009

This was the first time I ever worked with phyllo dough. It was a little difficult until I got the hang of it. This recipe made the extra work involved worth it! They had a very rich and wonderful taste.

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dutch hill

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Reviewed: Jan. 3, 2009

I went for the adventure with the Phyllo dough and it really wasn't that difficult to use. They do tear very easily but if you are careful it works out just fine. I did think they had to much butter on them so next batch I will only put butter on the last fold. I had made some spinach balls earlier in the day and made some with the spinach ball filling along with the brie cheese and they were wonderful as well. Will definitely make again and now I am excited about all the wonderful things to try with phyllo dough.

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QuantumChef

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Hmm... I made these to the letter (as best I could :) and was only slightly disappointed. Tasty, but every bite I took needed a little something more. Next time I will add more filling, or maybe spinach or a stronger cheese.

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Laine

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Reviewed: Dec. 18, 2008

So, basically I'm lazy and instead of hassling with the phyllo I used frozen puff pastry sheets. I rolled them out a little bit flatter than they come originally and with a pizza cutter made small 3" squares. I put a small cube of brie (after freezing for about 20 minutes and cutting off the rind)onto the square, 1/2 teaspoon of the mushroom mix and sealed the triangle. I made them yesterday, froze them and put them in ziplock bags for my party next week. I baked a couple to test them and they're super yummie. I was afraid the garlic would be a bit much but it's perfect. Thanks for this recipe!

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Dylan's Nana

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 22, 2008

This was incredible!! Ok, I didn't follow the recipe to an absolute T. I figured any yummy mushrooms would do, so I used shiitake and morels. Also, I didn't have the time to fold phyllo into pretty triangles, so I just molded it into my pop-over thingy, layering with melted butter of course. What I came up with was "cups" rather than "puffs." Don't know if this was better tasting, but everyone "fought" over the last two!

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Jules1369

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 11, 2008

I had an issue with the Brie melting and running out of the puffs so there wasn't a lot of Brie left and didn't have the taste I would have expected. I missed the part in the recipe about turning them over half way through the baking time so this may have been the cause. I plan on trying the recipe again to see if I have better luck.

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Michelle

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Reviewed: Jul. 8, 2008

I sauted mushrooms in garlic and butter. As others suggested, cut puff pastry into squares and placed in muffin tins. Bottom layer was garlic heb feta cheese, then topped with mushrooms, cooked for about 15 minutes at 400 degrees. The bottom of puff pastry was a little soggy, I will try phyllo dough next time. The feta cheese added a lot of flavor.

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 25, 2008

The only thing I changed was adding some sherry to the mushroom mixture. With out this I think they would have been rather bland. They had a very nice presentation, but not super flavorful.

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Bethy

Cooking Level: Expert

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Reviewed: Mar. 10, 2008

These were absolutely delicious! I have never worked with phyllo before, so that was a bit of a challenge. I didn't wrap the appetizers as directed, instead I placed the mushroom mixture and brie in the center of a square of phyllo, then brouth it together at the top and pinched closed. But they turned out great. Time consuming, as was expected, but worth the effort.

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Erin R Pitman

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Reviewed: Dec. 29, 2007

I'm not sure what these tast like becuase I couldn't make them! I had no idea that phyllo dough was such a pain in the neck. Definitely make these if you have lots of time and don't make them for a party unless you've practiced a couple of times.

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 27, 2007

These were very tasty, but too much butter between the layers of phyllo made them very rich

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desertdessert

Cooking Level: Expert

Living In: Issaquah, Washington, USA

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Reviewed: Apr. 26, 2007

These are yummy.Have made following recipe. I have used puff pastry to cut time were just as good made them easy to make cut, stuff ,seal with fork and egg wash and bake.Great with white wine!

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vickikay

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Reviewed: Jan. 23, 2007

I made these once and didn't like the work that went into them so I bought the phyllo cups instead. I also added itallian sausage and instead of brie i used an itallian 5 cheese blend and melted it over the top. They were gone in seconds and everyone wanted the recipe.

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donna cuellar

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Tulalip, Washington, USA

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Reviewed: Dec. 24, 2006

This was very difficult to make, not because of the complexity of the ingredients, but because it took so long (longer than the time it said) to make these Phyllo Puffs. As I was making them, I swore that I would never do it again, but once I brought them with me to the party that I was going to, they got rave reviews! I wouldn't choose to make these again, but if someone asks me to, and I can get a little help in the kitchen, I would... Extremely tasty, extremely time consuming.

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beekie

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Northbrook, Illinois, USA

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Reviewed: Dec. 6, 2006

These were delicious! I made them for our Christmas party & they were the first things gone - and the garlic makes them so tasty, I don't know how anyone could rate them as bland! Instead of cloves of garlic, I used the fresh crushed garlic from the local grocer. I tried them the wrapped way & it was a bit time consuming, so the second batch I simply cut the phyllo into squares & put them in small muffin tins, put in the cheese & topped with the mushroom/garlic mixture. If your squares are big enough, you can still pinch the tops together, but even the ones we left open were beautiful & just as tasty. Will definitely make again and again!

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Lynda

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Reviewed: Sep. 17, 2006

I make a recipe very similar to this one, but instead of taking the time to wrap them into phyllo triangles, I buy the pre-made phyllo tartlet shells. Then I simply fill them with the brie and the sherry-sauteed mushrooms and bake them for 5 minutes. So easy and very yummy!

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ErinCC

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 1, 2006

These were a perfect side for our last women's tea party... I normally don't go for mushroom, but these were great!

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Melissa Wadley

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Reviewed: Dec. 28, 2005

I personally do not eat mushrooms, but I made these for Christmas Eve and they were gone in minutes. There were some changes though. I used white mushrooms, sauteed them with onions, garlic and sherry. This recipe would have been much too bland if it had been prepared according to directions.

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