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
"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj
"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1
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"Awesome Sausage, Apple and Cranberry Stuffing Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine..." - ponygirl64
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21