By Just Call Me Martha on January 18, 2005
Photo by Bergy
Photo by Bergy
"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."
Serving Size: 1 (76 g)
Servings Per Recipe: 8
"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"
"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!"
"This is one of the best appetizers of all time. I made for New Years and the crowd devoured it!"
"This was a great appy for Easter....but how can you go wrong with brie?"
"excellent awesome very sophisticated dish we all loved it even my red neck friends"
"I was just browsing through my "reviewed recipes" so I could send this one to a friend, and it was nowhere to be found! Shame on me for not reviewing this awesome recipe! Everyone adored this brie - it looked amazing and tasted even better. It was one of my appetizers for Christmas this year, and I'll make it again and again. I'd never worked with phyllo dough before (although I've wanted to for a long time), and while I found it to be a bit of a pain (it's very delicate and rips easily), it came together nicely at the end and you couldn't tell where there had been a few small tears. Thanks for posting!!"
"Excellent recipe, easy too!"
"Absolutely delicious! I am not sure about the amounts I used, just threw it all together, but the combination works wonders."
"Enjoyed by all as an appy for Thanksgiving dinner. I made it a few hours ahead of time, covered in Saran Wrap and brushed it again with melted butter before I cooked it. Used a garlic red pepper jelly. It's a little messy with all that flaky pastry and oozing cheese- yum. Thanks for a recipe that will be seen at my house many times ;)."