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    You are in: Home / Recipes / Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry Recipe
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    Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

    Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry. Photo by Bergy

    1/3 Photos of Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Just Call Me Martha's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
    3. 3
      (This is much easier to do if Brie is nicely chilled first).
    4. 4
      Spread red pepper jelly on bottom half of Brie and then replace top half of brie and set aside.
    5. 5
      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.
    6. 6
      (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).
    7. 7
      Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
    8. 8
      Arrange the sheets in the"twist" in various directions.
    9. 9
      Brush entire package with melted butter.
    10. 10
      Bake for 30-35 minutes.
    11. 11
      Set aside for 5-10 minutes before serving.
    12. 12
      Serve with crackers or thinly sliced baguette.

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    Ratings & Reviews:

    • on October 11, 2009

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2006

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2010

      55

      This is one of the best appetizers of all time. I made for New Years and the crowd devoured it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

    Serving Size: 1 (76 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.3
     
    Calories from Fat 182
    65%
    Total Fat 20.2 g
    31%
    Saturated Fat 12.4 g
    62%
    Cholesterol 62.8 mg
    20%
    Sodium 393.8 mg
    16%
    Total Carbohydrate 15.0 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 5.6 g
    22%
    Protein 9.9 g
    19%

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