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
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Feb 04,
1998
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