BAKED BRIE AND RED PEPPER JELLY WRAPPED IN PHYLLO PASTRY
This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.
Provided by Just Call Me Martha
Categories Spreads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
- (This is much easier to do if Brie is nicely chilled first).
- Spread red pepper jelly on bottom half of Brie and then replace top half of brie and set aside.
- Using a pastry brush, brush butter on first sheet of phyllo, place a second sheet on top at roughly a 30 degree angle, brush with butter, place third sheet on top at roughly a 30 degree angle from the first, brush with butter and continue until all sheets have been used.
- (The reason for placing the sheets on angles is that you'll end up with a larger surface which makes for easier wrapping and it also gives you a more interesting presentation as you bring all the sheets together).
- Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
- Arrange the sheets in the"twist" in various directions.
- Brush entire package with melted butter.
- Bake for 30-35 minutes.
- Set aside for 5-10 minutes before serving.
- Serve with crackers or thinly sliced baguette.
Nutrition Facts : Calories 280.3, Fat 20.3, SaturatedFat 12.5, Cholesterol 62.8, Sodium 393.9, Carbohydrate 15, Fiber 0.4, Sugar 5.6, Protein 9.9
GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY
Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
BAKED BRIE WITH PHYLLO, HOT HONEY, AND ANCHOVIES
While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, here I go savory with anchovies, garlic, and roasted bell peppers.
Provided by Melissa Clark
Yield Serves 10-12
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F. In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.
- On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.
- Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that's okay.
- Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.
- Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.
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