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Recipe Name: Brie In Phyllo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

Susan Aaronson
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
(butfind it's too heavy these days) & also in a phyllo wrap. Here's how
I doit:Remove all the wrapping from a whole brie and cut off about 1/8"
off thetop, leaving a smooth surface of brie without the rind. Then cut
off theedges. Turn brie upside down and remove the rest of the rind.
You nowhave a naked brie. Cover with plastic wrap and set aside. Melt a
stickof butter and set aside. Place 1 sheet of phyllo on a flat surface
withthe long end in front of you. Butter the sheet. Place another sheet
ofphyllo 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 thirdsheet, but positioned directly over the second sheet. You now
have 4sheets of phyllo. You have a double thickness of phyllo, 1-1/2
times theoriginal width. Now do the same thing with the height, placing
the 5thsheet of phyllo.....I guess you get the idea. Don't worry that
themiddle is thicker. It's going to support the weight of the brie.
Whenyou've used 8 sheets of phyllo, give it another brush with butter,
placethe brie in the center of the buttered phyllo pile. If you want to
addsomething on top of the brie, now is the time to do it. I
sometimesspread the top with pesto and sprinkle the pesto layer with
pignolinuts. Another idea is to make a paste of sun dried tomatoes and
curedblack olives and spread that on top of the brie. You could also
leave itplain, but the topping do add a wonderful flavor. Now to
wrap--it's donejust like a package. Fold the left side of the phyllo
over the brie andbrush with butter; then fold the right side over the
left side, pressingto seal. Fold the front flap up and over, brushing
to seal and then thetop flap, again brushing with butter. Don't wrap it
too tight or tooloose. Flip the wrapped brie over, brush with butter
and place on acookie sheet. Bake in a preheated 375~ oven until the
phyllo is puffedand golden brown. The brie inside will have melted. Cut
into wedges&serve.MM Format Norma Wrenn npxr56b Posted to MC-Recipe
Digest by Nancy Berry<> on Feb 04, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1268
Calories From Fat: 893
Total Fat: 101.2g
Cholesterol: 244mg
Sodium: 746.6mg
Potassium: 139.7mg
Carbohydrates: 80g
Fiber: 2.9g
Sugar: <1g
Protein: 11.8g

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