The Very Best Phyllo Wrapped Brie Food

PHYLLO-WRAPPED BRIE WITH ALMONDS

Steps:

• Preheat oven to 375 degrees F.
• Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
• Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
• Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.

BAKED BRIE AND RED PEPPER JELLY WRAPPED IN PHYLLO PASTRY

Steps:

• 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.

PHYLLO-WRAPPED RASPBERRY BRIE

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.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY

Steps:

• To Make Chutney:
• Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
• Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
• Assembly of cheese and phyllo:
• Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
• Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
• Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
• Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
• Cool cheese on sheet 45 minutes.
• Presentation:
• Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

BAKED BRIE WITH PHYLLO, HOT HONEY, AND ANCHOVIES

Steps:

• Heat the oven to 425°F. In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.
• On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.
• Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that's okay.
• Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.
• Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

PHYLLO-WRAPPED BRIE WITH FIG PRESERVES AND TOASTED WALNUTS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Cook walnuts in butter, stirring frequently, until golden brown; remove from heat.
• Place 1 sheet of phyllo pastry on cutting board; lightly brush with some of the melted butter. Place another sheet of phyllo on top; lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets; brush lightly with some of the remaining butter.
• Remove paper from cheese; leave rind on. Place cheese round on center of phyllo sheets. Spoon fig preserves and walnuts over cheese. With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little). Brush with remaining butter. Place on cookie sheet. If desired, cut shapes from remaining phyllo dough scraps. Place on top of dough; press lightly to secure.
• Bake 15 to 20 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves, if desired.