Baked Garlic Bundles
Makes 2 dozen appetizers
|1/2||(16-ounce) package frozen phyllo dough, thawed to room temperature|
|3/4||cup (1-1/2 sticks) butter, melted|
|3||large heads garlic,* separated into cloves and peeled|
|1/2||cup finely chopped walnuts|
|1||cup Italian-style bread crumbs|
*The whole garlic bulb is called a head.
- Preheat oven to 350°F. Remove phyllo from package; unroll and place on large sheet of waxed paper. Using scissors, cut phyllo crosswise into 2-inch-wide strips. Cover with large sheet of waxed paper and damp kitchen towel. (Phyllo dries out quickly if not covered.)
- Lay 1 phyllo strip on flat surface; brush immediately with melted butter. Place 1 clove garlic at end of strip. Sprinkle about 1 teaspoon walnuts over length of strip. Roll up garlic clove and walnuts in phyllo strip, tucking in side edges while rolling. Brush bundle with melted butter; roll in bread crumbs to coat. Repeat with remaining phyllo strips, garlic cloves, walnuts, butter and bread crumbs until all but smallest garlic cloves are used. Place bundles on rack in shallow roasting pan. Bake 20 minutes or until crispy.
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