Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry
photo by Bergy
- Ready In:
- 45mins
- Ingredients:
- 4
- Serves:
-
8
ingredients
- 6 phyllo pastry sheets, thawed
- 1⁄3 cup butter, melted
- 3⁄4 lb brie round, chilled (I use a triple cream brie)
- 1⁄4 cup red pepper jelly
directions
- 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.
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