Brie in phyllo
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Brie in phyllo
  Phyllo    Appetizers  
Last updated 6/12/2012 1:10:30 AM. Recipe ID 37755. Report a problem with this recipe.
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      Title: Brie in phyllo
 Categories: Appetizers
      Yield: 1 Servings
 
           -----SUSAN AARONSON
           -PSTT79C-----
           Whole brie; wrapping removed
      1    Stick butter; melted
           Phyllo dough
           Pesto; (opt)
           Sun-dried tomatoes; (opt)
 
  Don't you just love baked brie? I make mine either in puff pastry
  (but find it's too heavy these days) & also in a phyllo wrap. Here's
  how I do it:
  
  Remove all the wrapping from a whole brie and cut off about 1/8" off
  the top, leaving a smooth surface of brie without the rind. Then cut
  off the edges. Turn brie upside down and remove the rest of the rind.
  You now have a naked brie. Cover with plastic wrap and set aside.
  Melt a stick of butter and set aside. Place 1 sheet of phyllo on a
  flat surface with the long end in front of you. Butter the sheet.
  Place another sheet of phyllo on top of the first sheet, overlapping
  half of the first sheet. You now have 1-1/2 widths of phyllo in front
  of you. Butter that sheet, but positioned over the first sheet. Place
  a fourth sheet over the third sheet, but positioned directly over the
  second sheet. You now have 4 sheets of phyllo. You have a double
  thickness of phyllo, 1-1/2 times the original width. Now do the same
  thing with the height, placing the 5th sheet of phyllo.....I guess
  you get the idea. Don't worry that the middle is thicker. It's going
  to support the weight of the brie. When you've used 8 sheets of
  phyllo, give it another brush with butter, place the brie in the
  center of the buttered phyllo pile. If you want to add something on
  top of the brie, now is the time to do it. I sometimes spread the top
  with pesto and sprinkle the pesto layer with pignoli nuts. Another
  idea is to make a paste of sun dried tomatoes and cured black olives
  and spread that on top of the brie. You could also leave it plain,
  but the topping do add a wonderful flavor. Now to wrap--it's done
  just like a package. Fold the left side of the phyllo over the brie
  and brush with butter; then fold the right side over the left side,
  pressing to seal. Fold the front flap up and over, brushing to seal
  and then the top flap, again brushing with butter. Don't wrap it too
  tight or too loose. Flip the wrapped brie over, brush with butter and
  place on a cookie sheet. Bake in a preheated 375~ oven until the
  phyllo is puffed and golden brown. The brie inside will have melted.
  Cut into wedges& serve.
  
  MM Format Norma Wrenn npxr56b 




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Recipe ID 37755 (Apr 03, 2005)

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