Phyllo Cheese Pastries
1 pound Muenster cheese
2 eggs, lightly beaten
1 tablespoon chopped parsley
1 pound 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. Place seam side down on a
cookie sheet and brush tops with butter. Repeat with remaining
Bake at 400ºF for approximately 15 minutes or
until golden and crispy.