Ingredients
1 pkg. (6.5 oz.) Alouette Berries & Cream Spreadable Cheese
18 sheets phyllo dough, defrosted
12 oz. unsalted butter, melted
¼ cup semisweet chocolate chips
1 tsp. confectioner’s sugar

Directions
Preheat oven to 400° F.

Lay out 3 sheets of phyllo dough. Brush 1 sheet with ½ tbsp. melted butter. Place second sheet on top. Brush top of second sheet with ½ tbsp. melted butter. Repeat with third sheet.

Cut stacked dough into 5 equal strips (approx. 2.25 inches wide).

Place ½ tbsp. Alouette Berries & Cream in center of each strip at the end closest to you. Begin folding in a triangle (in the style we fold our flag). Fold triangle over until the end of the strip. Place triangle on sheet tray end side down. Brush with melted butter.

Repeat preceding steps with remaining sheets of phyllo dough.

Place the 30 bundles on an ungreased baking sheet. Bake until golden, about 13 minutes.

Meanwhile, place chocolate in a small bowl and microwave on HIGH, stirring occasionally, until melted, about 2 minutes.

Transfer bundles to waxed paper and drizzle with melted chocolate.

Let rest for 5 minutes.

Dust with confectioner’s sugar and serve warm.

About: this recipe is courtesy of Alouette Cheese. For more great Alouette recipes visit www.alouettecheese.com or follow them on Twitter @alouettecheese.