Herbed Phyllo Purses With Camembert And Walnuts

• 8 ounces camembert cheese cut into cubes with rind room temperture
• 1 teaspoon dried rosemary crumbled
• 1/4 teaspoon cayenne pepper
• 1 egg beaten to blend
• 3 tablespoons coarsely chopped walnuts
• 15 phyllo pastry sheets
• 1 cup unsalted butter melted

1. Usin electric mixer beat cheese in small bowl until smooth. Beat in rosemary cayenne and egg. Mix in nuts
2. Butter large baking sheets. Place 1 phyllo sheet on work surface (keep remainder covered with slightly damp towel) Brush phyllo lightly with melted butter. Top with second phyllo sheet. Brush lightly with butter. Top with third phyllo sheet. Brush lightly with butter. Cut stacked buttered phyllo lengthwise into 3 1/2 inch wide strips. Then cut crosswise into 3 1/2 inch wide squares. Place 1 teaspoon cheese filling in center of each square. Gather corners together over center and crimp firmly to form purses. Transfer to prepared sheets spacing 1 inch apart. Brush tops lightly with butter. Repeat buttering cutting filling and crimping with remaining pastry butter and fil,ling. Refrigerate at least 1 hour.
3. Preheat oven to 350 degrees. Bake pastries until crisp and golden brown about 22 minutes. Cool 5 minutes. Transfer to platter and serve.

camembert cheese, rosemary, cayenne pepper, egg, walnuts, pastry, butter

Taken from www.epicurious.com/recipes/member/views/herbed-phyllo-purses-with-camembert-and-walnuts-50093698 (may not work)