Baked Brie

Recipe: Appetizer : Baked Brie - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

1 large bries

Directions

Buy one of the large bries, chill it well, cut it into 2 layers by slicing horizontally.
(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.




Latest Reviews

"Made with a hint of molasses, these ginger cookies stay soft for days." - behr

"OMG...this is the best sauce I've tasted. Always get compliments every time I make it. I didn't add the wine but it is still fantastic. You will never go wrong making this sauce when you entertain. Thank you for sharing this wonderful recipe with us." - elainac67

"This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing." - chef john

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane

"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer

"Perfect for decorating! These classic sugar cookies are great for cookie-cutting and decorating during the holidays or anytime you feel festive." - debbi borsick

Happy cooking...