Baked Brie and Phyllo

Baked Brie in phyllo dough makes an elegant appetizer.

Baked Brie in phyllo dough creates a complementary texture contrast of creamy and crunchy. As the Brie bakes inside a phyllo dough wrapper, it becomes warm and melty. Serve the elegant appetizer at holiday and birthday parties, receptions, showers and luncheons. Place the baked Brie on a decorative serving platter and serve a sauce, such as a homemade raspberry or apricot chutney, over the top or on the side.

Things You'll Need

• 3 sheets of frozen phyllo dough sheets, thawed
• 3 tbsp. olive oil or melted butter
• Pastry brush
• 8-ounce wheel of Brie
• Fresh, chopped rosemary or other herbs to taste
• Baking sheet

Instructions

1. Place one sheet of thawed phyllo dough on a work surface, such as a wax paper-covered counter top. Brush one tbsp. of olive oil or melted butter on the phyllo dough. Add another sheet and brush one more tbsp. of olive oil or melted butter on top of the second phyllo dough sheet. Set the third and final sheet of phyllo dough on top of the second.

2. Set the wheel of Brie in the center of the phyllo dough layers. Sprinkle fresh, chopped rosemary or any other type of herb you desire over the top of the Brie.

3. Wrap the phyllo dough snugly around the Brie; press the ends of the dough together to create a secure hold.

4. Brush a baking sheet with olive oil or melted butter to coat. Set the wrapped Brie in the center of the baking sheet and brush it with 1 tbsp. of olive oil or melted butter. Preheat the oven to 350 degrees Fahrenheit.

5. Place the baking sheet on the oven's center rack and bake the phyllo dough-wrapped Brie for 15 minutes, or until it is golden brown.

References

• All Recipes: Baked Brie in Phyllo with Mango Chutney
• Epicurious: Phyllo-Wrapped Brie with Apricot and Rosemary Chutney