Phyllo Wrapped Brie With Almonds Recipes

BRIE WITH ALMONDS

Steps:

• Place Brie in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Combine the butter, almonds and, if desired, brandy; pour over Brie. , Bake, uncovered, at 400° until cheese is softened, 10-12 minutes. Serve with crackers or vegetables.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

LOBSTER BRIE PHYLLO PACKETS

Steps:

• Preheat oven to 350 degrees F. If phyllo was frozen, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) In mixing bowl, combine lobster, cheese, parsley and chives and season with salt and pepper. Place mixture on each square of dough. Bring up corners into smaller square packet and brush more butter on top. Bake in oven until golden brown.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY

Steps:

• To Make Chutney:
• Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
• Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
• Assembly of cheese and phyllo:
• Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
• Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
• Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
• Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
• Cool cheese on sheet 45 minutes.
• Presentation:
• Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

PHYLLO-WRAPPED BRIE WITH FIG PRESERVES AND TOASTED WALNUTS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Cook walnuts in butter, stirring frequently, until golden brown; remove from heat.
• Place 1 sheet of phyllo pastry on cutting board; lightly brush with some of the melted butter. Place another sheet of phyllo on top; lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets; brush lightly with some of the remaining butter.
• Remove paper from cheese; leave rind on. Place cheese round on center of phyllo sheets. Spoon fig preserves and walnuts over cheese. With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little). Brush with remaining butter. Place on cookie sheet. If desired, cut shapes from remaining phyllo dough scraps. Place on top of dough; press lightly to secure.
• Bake 15 to 20 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves, if desired.

BAKED BRIE WITH PHYLLO, HOT HONEY, AND ANCHOVIES

Steps:

• Heat the oven to 425°F. In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.
• On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.
• Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that's okay.
• Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.
• Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

THE VERY BEST PHYLLO WRAPPED BRIE!!

Steps:

• roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
• mix the oil and the butter.
• brush the phyllo sheets individually with butter mixture and stack on top of one another.
• spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
• fold the phyllo dough individually over the cheese and brush lightly with butter.
• press the dough against the cheese to form a tight, smooth package.
• place the wrapped cheese in a 9 inch pie pan.
• brush the top with the butter mixture.
• bake in a 350 oven for 25-30 minutes until golden brown.
• cool for 10 minutes.