BAKED BRIE AND RED PEPPER JELLY WRAPPED IN PHYLLO PASTRY

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Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry image

This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.

Provided by Just Call Me Martha

Categories     Spreads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

6 phyllo pastry sheets, thawed
1/3 cup butter, melted
3/4 lb brie round, chilled (I use a triple cream brie)
1/4 cup red pepper jelly

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.

Nutrition Facts : Calories 280.3, Fat 20.3, SaturatedFat 12.5, Cholesterol 62.8, Sodium 393.9, Carbohydrate 15, Fiber 0.4, Sugar 5.6, Protein 9.9

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