Sweet, almond flavored Blazei Mushrooms add extraordinary flavor. These little pies showcase the flavorful complexities and aromas of the Blazei Mushroom, which pairs deliciously with rich and funky brie cheese.

Prep time: 5 min

Cook time: 75 min

Total time: 80 min

Blazei Mushroom and Brie Hand Pies
Copyright Recipe © 2014 Woodland Foods


Makes about 25 pies

  • 30 Blazei Mushrooms

  • 2 Sticks Butter, divided

  • 3 Cloves Garlic, minced

  • 1 (8 Oz.) Round Brie, refrigerated and cut into 25 cubes

  • 1 (16 Oz.) Package Phyllo Dough


  1. Rinse Blazei Mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Drain, and rinse well. Pat dry with paper towels. Trim off any tough parts, and roughly chop; set aside.

  2. Melt 2-1/2 tablespoons butter in skillet over medium heat. Sauté mushrooms with garlic until soft. Remove from heat and set aside. Melt remaining butter and set aside.

  3. Preheat oven to 375° F.

  4. Unroll phyllo dough, and cut into three equal strips lengthwise using kitchen shears. Place two phyllo sheets on cutting board, covering pile of remaining leaves with damp paper towel to prevent drying.

  5. Brush top sheet of phyllo dough with melted butter. Place one piece of brie at one end. Cover with small amount of mushroom mixture. Fold phyllo pastry over filling to form triangle. Fold over again, and continue until entire strip is folded, brushing with butter between each fold. Seal end with a little water and butter.

  6. Place phyllo packages on greased baking sheet. Repeat with remaining phyllo sheets and filling.

  7. Bake for 20 to 25 minutes, turning once halfway through baking. Phyllo packages should be golden brown.