Tuesday, January 20, 2009

Individual Brown Sugar Brie Baked in Phyllo Dough

There's an appetizer that my second cousin has made for our Boxing Day family reunion every year for almost a decade. It's sweet, rich, and once I have a bite, I won't stop nibbling at it until I'm full: baked brie. Brie and this dish are synonymous in my head, and I've never bought brie before without the intention to make baked brie. Since, after making this, I still have two-thirds of a wheel of brie in my fridge, I might have to come up with alternate uses for it. But this recipe is so good, I won't be surprised if I make it one more time this week.

It's very simple: brown sugar is mixed with a small amount of butter or margarine and packed on top of a wheel of brie. The cheese is then wrapped in butter-brushed phyllo dough and baked until the dough is crispy and the cheese is hot, oozing, and totally irresistible.

This version of the recipe makes a generous portion "for one," but it would also work as an appetizer for two. If you're looking to make a full wheel, adjust the ingredient amounts called for to suit (you'll need to at least double, possibly triple the phyllo dough, for example).

Individual Brown Sugar Brie Baked in Phyllo Dough
130g of brie (1/3 of a small 300g wheel)
1 tbsp packed brown sugar
1.5 tbsp butter, melted
3 sheets phyllo dough, thawed
1/2 tsp butter or margarine
thinly sliced almonds (optional)

Preheat the oven to 350 degrees Fahrenheit. Divide your 300g wheel of brie into thirds. Wrap 2/3 of the cheese with Saran wrap and put back in the fridge. Slice the top rind off of the remaining 1/3.

Next, place the 3 thawed phyllo sheets directly on top of each other. Brush the top sheet with melted butter, and place the wedge of brie on top of it. Mix together the brown sugar and 1/2 tsp. of butter or margarine and pack on top of brie.

Wrap the top sheet of phyllo dough around the wedge of brie until it's covered. There will be excess dough (i.e. dough that extends several inches beyond the cheese when it's folded over) - trim the excess with kitchen shears. Flip the "package" of brie over in order to keep the level of phyllo dough surrounding the brie fairly even. Repeat for the remaining two sheets of phyllo dough.

Place the brie in a casserole dish or on a baking sheet, baking for 30 minutes or until the phyllo dough is golden. Let rest for a few minutes. Serve with Ritz crackers or baguette slices.


matty January 20, 2009 at 7:10:00 PM EST  

Nice picsz. I bet it tasted good!

Anonymous January 20, 2009 at 7:55:00 PM EST  

Oh, yum. That looks so delicious. Thanks for sharing.

MaryBeth January 20, 2009 at 10:50:00 PM EST  

Looks wonderful, I have heard that brie tastes great but I have never had it. What does it taste like?

Kaitlin January 21, 2009 at 11:06:00 PM EST  

Thanks, pinkstripes!

MaryBeth: It's so hard to describe it. It has a very soft and creamy texture, and I know this isn't really a taste (since it doesn't taste like half-and-half or anything) but it just tastes creamy. It has its own unique taste. It's really worth trying - especially when it's baked.

Parker January 26, 2009 at 8:13:00 AM EST  

I love baked brie in phyllo. A friend made it with the brown sugar and added cranberries. It was delicious.

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