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Gorgonzola Baskets

1 cup walnuts
1 pound Gorgonzola cheese
1 pound cream cheese
3 sheets frozen phyllo dough, thawed

Chop walnuts and toast in 250-degree oven until golden.

In mixer, whip nuts with cheeses.

On a large cutting board, place one sheet of phyllo dough. Brush with melted butter. Add two more sheets, adding butter each time. Cut phyllo into 12 squares.

Add a rounded teaspoon of cheese mix to each square. Fold sides up to create a small basket. Place on tin tray, sprayed with cooking oil or buttered. Cover with foil and freeze until ready to use. Preheat oven to 375 degrees and bake uncovered for 30 minutes, until golden brown.

Tester's notes: The 3 layers of cut pieces will be approximately 3-by-4 inches. It is important to keep phyllo dough moist as you work with it. Cover with damp paper towels, or Stambolis recommends a clean, white kitchen garbage bag folded in half. Place dough on bottom half and cover with top half. Make sure all the air is pressed out of the bag.

To make this lower in fat, use nonfat cooking spray or brush phyllo with canola oil. Uncover before baking. If not freezing, the time will be approximately 15 minutes. Shape with hands to form balls. Add melted butter or oil if it dries too quickly. We had trouble getting round shapes, but these tasted great.

X-Cellent Appetizers, Bethel Park

Thursday, June 01, 2000

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