Warm Brie In Phyllo2013-06-20
- Servings : 32
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 2:00 h
A fun twist on brie wrapped in pastry.
- 1 cup fresh or frozen cranberries
- 1 whole round brie or camembert cheese about 8 inches in diameter
- 6 sheets phyllo pastry
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 3/4 cup cinnamon
- 1/2 cup slivered almonds, toasted
Slice cranberries in half. Preheat oven to 350°. Unwrap cold cheese. Using a large sharp knife; thinly slice away whole top rind of cheese, removing just the rind.
Coat a large baking or cookie sheet with cooking spray or butter lightly. Unroll phyllo pastry. Remove 1 sheet and place on bottom of cookie sheet to cover as much of as possible. Lightly brush with melted butter. Place 2 more sheets on top, parallel to top sheet, and overlapping long edges by only 6 inches. Brush with butter. Place 2 more sheets of phyllo on top, in opposite direction to previous 2 sheets, and overlapping long edges by 6 inches. Brush with butter. Layered phyllo will be larger than sheets themselves making cheese easier to wrap.
Place cheese on phyllo, cut side up. For a pleasant sugar and spice flavor, stir brown sugar with cinnamon. Sprinkle sugar mixture evenly over cheese, then scatter cranberries and almonds over top. Holding edges as you gather, bring phyllo up over brie and gently twist into a topknot. Brush with any remaining butter. At this point, brie can be covered and refrigerated for up to 1 day.
Bake uncovered, in center of preheated 350° oven until top is beautifully golden, about 30 to 35 minutes. If phyllo is browning too fast, cover loosely with a piece of foil. Remove from oven and let stand for 5 minutes before serving. Serve with French bread slices or crisp crackers.