10 oz carton philadelphia savory garlic cooking creme
1/2 cup sour cream
24 sheets phyllo dough
6 tbsp butter, melted
1 tbsp parsley, minced
Instructions
In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Drain. Add broccoli. Cook 2-3 minutes longer or until broccoli is crisp tender. Stir in flour, salt, pepper, and pepper flakes, if desired, until blended. Set aside and refrigerate 3 tbsp cooking creme for topping. Gradually add sour cream and remaining cooking creme to beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until blended. Remove from the heat.
Lightly brush one sheet of phyllo dough with butter. Place another sheet of phyllo on top and brush with butter. Top with another sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent from drying out.
Cut the three layered sheets lengthwise in half. Place 3 tbsp of beef filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strip of dough and sheets of phyllo.
Set on greased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Sprinkle with parsley. Serve with reserved cooking creme.
Originally Submitted
8/6/2014
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