Shelly's Recipe

ASIAGO CHEESE PUFF

Category: Cheese

1/4 cup sun-dried tomatoes, coarsely chopped
1/2 cup water
12 oz cream cheese, softened
1 cup Asiago cheese, shredded
1/4 cup mayonnaise
2 tbsp grated parmesan cheese
2 tbsp fresh basil leaves, chopped
12 sheets phyllo dough

Egg wash
1 egg
1 tbsp cold water

Add water to chopped tomatoes in a bowl to let rehydrate, about 2 hours.

Combine cream cheese and next 3 ingredients. Stir in rehydrated tomato and basil.

In a small bow, beat egg and water to make wash. Layer 4 phyllo sheets, brushing each sheet with softened butter or vegetable spray. Cut a 16x112 inch rectangle from the layered phyllo dough. Cut into 12 (4 inch) squares. Scoop 1 tbsp cheese filling in center of each square. Lightly brush dough from edge of filling to each point of square with egg wash. Pull corners and seal edges and shape into pouches. Repeat twice, making two more sets of 4 layers of phyllo dough. Bake at 375 for 15-20 minutes or until golden brown. Serve warm.