Gooey Baked Brie In Phyllo Dough Recipe By Tasty Food

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Gooey Baked Brie In Phyllo Dough Recipe by Tasty image

Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter

Provided by Tasty

Yield 4 servings

Number Of Ingredients 4

Ingredients

10 sheets phyllo dough, thawed
1 wheel brie cheese
raspberry preserve
butter, melted

Steps:

Preheat oven to 400°F (200°C) degrees.
Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
Layer the remaining sheets vertically. Make sure to butter each sheet.
Place brie in the center of the sheets and top with raspberry preserves.
Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
Bake at 400°F (200°C) between 25-30 minutes.
Serve warm, with bread or crackers.
Enjoy!

Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

PHYLLO-WRAPPED RASPBERRY BRIE

Phyllo-Wrapped Raspberry Brie image

This Brie recipe is easy to prepare and can be tweaked to your liking. The crispy layers of the phyllo and the crunch of the slivered almonds is a game changer. I just love this recipe. This recipe is for the large 18 ounce wheel of brie. You can adapt it to the smaller wheel but let's be honest, Why?

Provided by LAURIE W.

Categories < 60 Mins

Time 40m

Yield 18 ounces

Number Of Ingredients 8

Ingredients

1 cup raspberry jam
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon dried rosemary (crushed) (optional)
1/2 cup slivered almonds
6 tablespoons melted butter
12 phyllo pastry sheets, thawed
18 ounces brie round

Steps:

Preheat oven to 400°F Line a baking sheet with parchment paper or coat with cooking spray.
Combine raspberry jam. dijon, red pepper flakes and rosemary in a microwave safe bowl. Microwave for approximately 1 minute on high.
Melt butter. Save 1 tablespoon for the end to coat.
Place a phyllo sheet on parchment paper and brush lightly with butter. Repeat this step until all 12 sheets are layered and brushed with butter.
Trim and discard the top rind of brie. Place in the center of the phyllo sheets. Spread jam mixture and slithered almond on top.
Bring corners of the phyllo up and over the brie. The top center of the brie wheel should not be covered with phyllo sheets. Use remaining butter on phyllo if need.
Bake 25-30 minutes until pastry is golden brown.
Let stand 20-30 minutes before serving.
Serve with favorite crackers, pears are delicious, or baguette slices.
I have also made this recipe in a cast iron skillet on the grill. Spray the cast iron skillet with cooking spray. Place the phyllo sheets in skillet. Place the brie wheel in the center and top with jam mixture and slithered almonds. I would put it on the top rack of the grill to let it cook slowly. If you want it quickly, place on lower rack but you have to keep a close eye on it. I hope you enjoy this recipe as much as we do.
* Substitue: instead of raspberry jam you can mix together some peach and apricot jam with the same dijon and rosemary.

Nutrition Facts : Calories 233.9, Fat 14, SaturatedFat 7.7, Cholesterol 38.6, Sodium 288.8, Carbohydrate 19.7, Fiber 0.8, Sugar 8.9, Protein 7.6

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