Get ready to twist and shout with these delicious Sausage and Mushroom Phyllo Twists! With savory sausage, earthy mushrooms, and creamy cream cheese, wrapped up in flaky phyllo dough, they’re a flavor explosion in every bite. Perfect for a party appetizer or a fun twist on breakfast, these phyllo twists are a must-try for any foodie looking for a deliciously crispy, savory snack!

Ingredients:

  • 1/2 pound pork sausage meat, crumbled
  • 1 small onion minced
  • 1 garlic clove, minced
  • 1 tablespoon unsalted butter
  • 1/2 pound mushrooms, chopped fine
  • 1/2 teaspoon ground cumin
  • a pinch of allspice
  • 1/2 teaspoon dried mint, crumbled
  • 1/4 cup minced fresh parsley leaves
  • 2 ounces cream cheese, softened
  • four 16-by 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened dish towel
  • 1/4 cup clarified butter
  • 2 tablespoons fine fresh bread crumbs

Directions:

Prepare the filling:

  1. In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any large pieces, until it is cooked through and browned, transfer it to a fine sieve, and let it drain.
  2. In the same skillet cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened, add the mushrooms, and cook the mixture over moderate heat, stirring occasionally, until all the liquid the mushrooms give off is evaporated.
  3. Add the cumin, the allspice, and the mint. Cook the mixture, stirring, for 2 minutes.
  4. Transfer the mixture to a bowl and stir in the parsley, cream cheese, and salt and pepper to taste.

Make the twists:

  1. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush it lightly with some of the clarified butter, and sprinkle it with 1 tablespoon of the bread crumbs.
  2. Lay another sheet of phyllo on top of the first sheet and brush it lightly with some of the remaining clarified butter.
  3. Cut the sheets into thirds lengthwise and into quarters crosswise for 12 squares.
  4. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it.
  5. Continue to make hors d’oeuvres in the same manner with the remaining phyllo, butter, crumbs, and filling.
  6. Bake the hors d’oeuvres in jelly-roll pans in a preheated 400°F. oven for 10 to 12 minutes, or until the phyllo is golden brown.  

Makes 24 hors d’oeuvres.