Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

READY IN: 45mins


  • 13
    cup butter, melted
  • 34
    lb brie round, chilled (I use a triple cream brie)
  • 14
    cup red pepper jelly


  • 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.