Instructions: Coarsely chop the tomatoes. Add to water and let stand until re-hydrated, about 2 hours.

In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese. Stir in re-hydrated tomato, and basil leaves.

In small bowl, beat egg with 1 tablespoon cold water to make egg wash.

Layer 4 fillo sheets, brushing each with softened butter, margarine, oil or vegetable spray.

Cut a 16 x 12 inch rectangle from the layered fillo dough. Cut into twelve 4" squares. Scoop 1 tablespoon cheese filling in center of each square.

Lightly brush fillo square from edge of filling to each point of square with egg wash. Pull corners and seal edges.

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