Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

5.00 (9)
⏱ 45 mins 🍽 8 serving(s) 🏷 Spreads

This elegant appetiser offers a twist on the classic baked brie by using delicate phyllo pastry for a crisp, impressive presentation. A wheel of chilled brie is sliced and filled with red pepper jelly, then wrapped in multiple layers of buttered phyllo sheets. After baking, it is left to rest briefly before serving warm with crackers or thinly sliced bread. The angled layering of the pastry creates an attractive finish and makes wrapping simpler.

Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry

Ingredients

  • 6 phyllo pastry sheets, thawed
  • 1/3 cup butter, melted
  • 3/4 lb brie round, chilled (I use a triple cream brie)
  • 1/4 cup red pepper jelly

Method

  1. Preheat the oven to 350 degrees.
  2. On a flat surface, use a sharp knife to slice the chilled brie round in half horizontally.
  3. Spread the red pepper jelly evenly over the cut side of the bottom half of the brie.
  4. Place the top half of the brie back on top to reform the wheel and set it aside.
  5. Lay out the first sheet of phyllo and brush it thoroughly with melted butter.
  6. Position a second sheet on top at an approximate 30 degree angle, brush it with butter, and repeat this process with all remaining sheets, angling each one.
  7. Place the filled brie wheel in the centre of the prepared phyllo stack.
  8. Carefully gather all the phyllo sheets up and over the brie, twisting them together at the top to enclose it completely.
  9. Arrange the twisted phyllo ends decoratively.
  10. Brush the entire outside of the pastry package with the remaining melted butter.
  11. Bake in the preheated oven for 30-35 minutes.
  12. Allow the baked brie to stand for 5-10 minutes before serving with crackers or baguette slices.

Nutrition (per serving)

Sodium393900 mg

Recipe details

CategorySpreads
AuthorJust Call Me Martha