Gouda Wellington

from the Vintage Vicksburg cook book

1 box phyllo pastry

6 T. butter, melted

1 – 8 oz. round Gouda cheese (bring to room temperature)

1 egg white

1 T. water

1/3 cup hot pepper jelly

Sliced apples

 Cut phyllo pastry into squares of about 10 inches per side to make a total of sixteen.  With a pastry brush, lightly brush butter on 1 side of a phyllo square.  Place another square on top and brush with butter.  Repeat until 8 squares have been done.  Remove rind from Gouda and place in center of pastry.  Place a phyllo square on tope of cheese, molding around sides of cheese.  Brush with butter.    Repeat with remaining phyllo squares.   Roll edges of pastry in toward center of cheese to resemble a turban.  This may b e easier if corners are trimmed.  Slightly beat egg whites with water.  Brush this glaze over pastry.  Bake at 450F degrees for 10 – 15 minutes until golden brown.   Serve with pepper jelly and slice apples.  Serve warm, but not hot – the cheese may be too runny.  There will be enough phyllo left for another Gouda Wellington.