Photography by George Whiteside
First published in Wish November 2004
Baking | Cheese | Vegetarian | Appetizer | All categories...
food
Baked Brie in Phyllo Pastry
Prepare the day before and just pop it in the oven a half hour before guests arrive.
Ingredients
| 1 | medium brie wheel (about 8”) |
| 1 | package phyllo dough |
| 1/2 | cup clarified butter, melted |
| 2 | tablespoons rosemary, finely chopped |
Instructions
- Remove the label from the brie. Unwrap phyllo dough carefully to avoid tears and cover with a damp kitchen towel.
- Place 1 sheet of phyllo dough on a clean, dry surface.
- Brush the entire surface with clarified butter.
- Lay another sheet on top and brush with clarified butter.
- Repeat two more times.
- Lay the brie in the centre of the stacked, buttered phyllo sheets.
- Bring the edges of phyllo up and around to enclose entire wheel, making a sealed package.
- Brush outside of package with clarified butter.
- Place brie on a baking sheet lined with parchment paper and refrigerate for a minimum of 45 minutes.
- Bake brie in a preheated 375 F oven for 25 minutes.
Comment on "Baked Brie in Phyllo Pastry"
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Linda Doneva writes:
Another yummy version of baked brie:
Thinly slice off one flat surface of the brie (top).
Sautee sliced shallots in olive oil, along with dried cranberries.
Spread atop the brie & bake.
—posted November 27, 2007 at 7:51 p.m.
LL/. writes:
to Linda Doneva, Your version of baked brie..... Sounds new and interesting.
Is your recipe with or without the phyllo pastry? How long do you bake it?
—posted February 9, 2008 at 11:49 a.m.
Raisin writes:
Another great idea from a friend of mine (who is the next Martha Stewart by the way) which I've made since myself.
Saute some sliced mushrooms, place your Brie in an oven safe plate/container, spread some prepared pesto sauce on top of cheese, than cover that with the sauteed mushrooms and put in the oven as recipe above indicates.
No phyllo dough necessary, serve with flat crackers/baked baguette rounds or vegetables.
Simple, delicious and impressive!
—posted April 9, 2009 at 6 p.m.
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