Beet & Stilton Phyllo Pockets

Layers of phyllo dough sheets are folded around a mixture of beets, bleu cheese and Hot Pepper Raspberry Preserves to make tasty little appetizers.

Ingredients

Directions
1. Bring medium saucepan with salted water to a boil. Peel beets, add to boiling water and cook for about 45-55 minutes until beets are tender. (You should be able to pierce easily with a fork). Drain, allow beets to cool and then cut into small dices. Set aside.
2. Place a layer of thawed phyllo dough on a cutting board or work surface. Brush with melted butter. Place a second sheet of phyllo on top of first and brush with melted butter. Keep adding layers and brushing with butter until you have 4 layers of phyllo. Cut phyllo lengthwise to form 3 long strips.
3. Mix together the diced beets and Hot Pepper Raspberry Preserves. Place a spoonful of diced beets toward 1 end of strip and sprinkle with a little crumbled blue cheese. Fold opposite corner in triangle over beet mixture, then keep folding end over end like a flag to form triangle phyllo pocket. Brush outside of phyllo triangle with melted butter and sprinkle with salt.
4. Bake in a 375 degrees F oven for approximately 18-22 minutes until lightly brown and crispy.