INGREDIENTS

INSTRUCTIONS

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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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