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."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
45mins
Ingredients:
4
Serves:
8
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ingredients

  • 6 phyllo pastry sheets, thawed
  • 13 cup butter, melted
  • 34 lb brie round, chilled (I use a triple cream brie)
  • 14 cup red pepper jelly
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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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Reviews

  1. GREAT - I did sub the Phyllo for ready made tartlets - (had them on hand ) Used green Jalapeno jelly with the Danish Brie - We really enjoyed them with our Sunday Martinis
     
  2. I love filo...and I love baked brie...great idea! I have one little hint for parties...I tie a satin fabric ribbon (must be a fabric ribbon) around the top of the pastry...it works with puff pastry too...bake as usual...the ribbon doesn't burn and makes a pretty presentation!
     
  3. This is one of the best appetizers of all time. I made for New Years and the crowd devoured it!
     
  4. This was a great appy for Easter....but how can you go wrong with brie?
     
  5. excellent awesome very sophisticated dish we all loved it even my red neck friends
     
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