Blue Cheese Phyllo Pouches

Recetas del Señor Señor
Amanda A.: "Most people think phyllo dough is only for desser…" Read More
Blue Cheese Phyllo Pouches


Phyllo dough, sold in the freezer case of supermarkets, is a good building block for all manner of pastries, sweet and savory, including these delectable "purses." Each crispy, golden brown pouch is filled with a mushroom cap that's been stuff with blue cheese and tomato jam (store-bought or your own recipe). Covering the pouches with a sheet of parchment paper as they bake ensures they cook evenly, inside and out.


  • 1 sheet phyllo pastry
  • 2 tablespoons butter
  • 4 mushrooms (small)
  • roquefort cheese (or blue cheese)
  • tomato jam


  1. Preheat the oven to 180 degrees Celsius.
  2. Carefully separate the layers of phyllo pastry.
  3. Cut the sheets into perfect small squares. Take 2 squares and layer one over the other to make a star pattern.
  4. Melt the butter and baste the dough with it.
  5. Separately, clean the mushrooms and remove the stems. Inside the caps, stuff blue cheese.
  6. On half the pastries, place a stuffed mushroom. On the other half, put some tomato jam and blue cheese.
  7. Close up the star-shaped pouches and tie with kitchen string.
  8. Place the pouches on a baking tray covered with parchment paper and bake for 10 minutes until golden. Let sit a few minutes before serving.
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