Baby Brie Wedge In Phyllo Recipes

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

Steps:

• * Preheat oven to 375 ºF.
• * Spread 1 sheet phyllo on flat work surface; brush evenly with melted butter.
• * Place a second sheet of phyllo on top; brush with melted butter.
• * Place third sheet of phyllo on top of 2 sheets; brush with melted butter.
• * Place Alouette® Baby Brie® on the near side.
• * Begin rolling the Alouette® Baby Brie® Wedge to fully wrap in phyllo making sure the edges are folded in to seal.
• * Bake 8-12 minutes, until golden brown.
• * Cool 10 minutes serving.

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.