Triple Cheese Fillo Purses with Bacon
Servings
12-20
servingsPrep time
20
minutesCooking time
15
minutesWho couldn't love this creation? Crispy little pouches brimming with three kinds of cheese... AND bacon?
Ingredients
- 1 lb box
Fillo Factory Fillo dough
- 1/2 cup
mayonnaise
- 8 oz cream cheese
- 1 cup
sharp cheddar - grated
- 1/2 cup
monterey jack cheese - grated
cayenne - dash or more
- 6-8 slices cooked/crumbled
bacon
scallions green ends - washed/sliced lengthwise
scallion white bottoms - cut into thin round slices
- 1/4 cup
olive oil/butter - melted for brushing fillo sheets
salt & pepper - to taste
Directions
Mix the cheeses, the scallion bottoms, crumbled bacon, and the cayenne, salt & pepper well in a medium bowl.
- Cut your fillo sheets into quarters, with a knife or pizza roller. Lay out one of the small fillo sheets and lightly butter or oil it with a brush. Lay another sheet on top of that and lightly butter or oil it, too.
- Put a small scoop of the mix into the middle and gently press and pull up the Fillo sheets towards the center as in the video. Wrap with a scallion "ribbon" and put on baking sheet. Repeat until all the cheese mix is gone.
Cooks Note:
- Cooks note: any Fillo Factory fillo dough would work here. But since you are pressing and squeezing it, you might prefer a thicker one, that can take a bit more abuse from your hands. Thickness #10 (Horiatiko/Country Style) would work best for the novice.
