Baked Brie - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
Buy one of the large bries, chill it well, cut it into 2 layers by
(Trick - rather than use a knife, take a piece of dental floss long enough to go around the cheese 1 3/4 times half way between top and bottom - put a few toothpicks in to be sure it doesn't drop on the side opposite from you.
tie a loop in each end and put the loops over something you can hold onto, spoon handle, - I use 2 pieces of 1/2 inch dowel that I keep for this purpose. Pull the floss in opposite directions and it will cut right through the cheese.
Remove the top layer, spread the bottom layer with your favorite sauce, hot pepper jelly or a combination of hot sauce and lime marmalade. Replace the top.
wrap the entire cheese in Filo dough which you can find in your grocer's freezer section. Keep the filo between 2 damp towels On a baking sheet (baking parchment if you have it) lay out a filo sheet, brush gently with melted butter add another layer, offset by an inch or so - repeat till you have 8 layers.
Place the cheese in the center and wrap the cheese being sure there are no holes - If you are not sure, use a few more layers of filo - It will not hurt to have 10, 12 or more layers, it is very thin.
Wrap the cheese right on the baking sheet, or if using baking parchment, just fold the parchment up around the cheese, in plastic wrap and chill until ready to serve.
Pre-heat oven to 400 degrees F. Remove plastic wrap, place baking sheet in oven (if on parchment put that on a baking sheet) Bake about 8-10 minutes till filo is lightly browned. (Just beginning to turn color)
Place on plate or tray with raised edge as cheese should be melted and will run out and drip if on a cheese board. © Jim Catanich
"With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They..." - tinamenina
"Stop right here, and NEVER make another spaghetti sauce recipe. I love to cook and have tried a lot of them-this is by far the best! I tried the recipe 3 ways because I had a lot of garden tomatoes to use and it's the end of the 2018 growing season. See below for tips you might want to use on this ... " - krissers
"is there a truck to adding the cream cheese where it doesn't circle? I've the recipe and it tastes great but the crea. cheese juat doesn't fully break down." - seamus m.
"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it..." - sue case
"No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with..." - nunpunch
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21