Baked Brie in Phyllo Pastry (recipe)

Baked Brie in Phyllo Pastry

Prepare the day before and just pop it in the oven a half hour before guests arrive.

Prep time:
10 Minutes

Cook time:
25 Minutes

Ingredients

1	medium brie wheel (about 8 inches)
1 Package	phyllo dough
1/2 Cup	clarified butter, melted
2 Tablespoon	rosemary, finely chopped

Preparation

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. Sprinkle with rosemary.
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.

Wine Pairing

Champagne, Cava

Champagne (the real McCoy, France ). If your budget requires, try Cava (bubbly from Spain ).

Check out Brian Heard for professionally guided wine tastings, consulting and freelance writing at KW Tastings !

Photography by George Whiteside

Add your own comment (6)

Corrie

02 Apr, 2010

When do you add the rosemary? Before or after you wrap up the brie?

Martina

25 Apr, 2010

I don't see it on top so I am guessing it goes in with the brie then wrapped.

Megan, 20MSC editor

26 Apr, 2010

You're right about the missing rosemary. It goes on before the wrapping. I've amended it above. Thanks for your feedback.

Cindy

30 May, 2010

silly question from new cook. Do you take off the hard crusty outside of the Brie?

Ashley: 20MSC Intern

03 Jun, 2010

Not a silly question at all. The rind is edible, but it’can also be removed before covering it with the phylo. It’s just a matter of personal preference!