Phyllo Cheese Pastries
1 lb muenster cheese
2 eggs, lightly beaten
1 TB chopped parsley
1 lb frozen phyllo dough
2 sticks melted butter
Grate the muenster cheese finely in a food processor or with a hand grater. Add eggs and parsley and blend well.
Remove the phyllo dough from the freezer and gently unroll. With a sharp knife, slice dough into thirds,
lengthwise, so that each is approximately 4" x 12". Re-wrap two thirds of the dough in plastic and return to the freezer.
Tear a large piece of wax paper and place on counter. Working quickly, take one sheet of phyllo dough and brush liberally with butter. Top with
two more sheets of phyllo, brushing each with butter. Place approximately 1 TB of cheese mixture at one end of the buttered sheets, 1 inch from the
edge. With your fingers, roll the dough over the cheese mixture twice. Fold in the edges of the dough and continue rolling tightly until the end.
(Be careful not to tear the dough or roll too loosely, otherwise the cheese will spill out when baking).
Place seam side down on a cookie sheet and brush tops with butter. Repeat with
remaining phyllo sheets. Bake at 400 degrees for approximately 15 minutes or until golden and crispy.
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