Raspberry & Walnut topped Brie

raspberry & walnut topped brie

Originally uploaded by udandi

Last year, when I visited my friends in Hawaii they took me to a dinner party where the hostess served brie topped with fruit preserves and wrapped in pyhllo dough. I was taken with how simple, yet, delicious it was and had been looking for an opportunity to try my hand. This weekend, our family celebrated my mom’s birthday and it was perfect time to introduce a new recipe!

1 round Brie
6 sheets Phyllo Dough
1/4 cup Preserves (Ginger, Apricot, Strawberry etc or Chutneys)
1/4 cup Butter, unsalted, melted

Follow the directions on the phyllo dough box, to let it thaw (overnight is good) and keep the extra under a damp towel. I used about 6 sheets of phyllo dough, each piece was brushed with melted butter and then placed at a 30 degree angle from the previous sheet.

I cut the brie in half, horizontally so I could place the preserves and walnuts in between the brie. I placed the whole raspberry and walnut filled brie on the sheets of phyllo, gathered the edges and baked at 375 degrees for 15-20 minutes or until golden brown.

I always complain about presentation. I have read other recipes that wrap the brie in one layer and then put it face down on the next sheet and so on. I’m not sure if that would help make a tighter package, but I would be willing to try along with using strawberry or apricot preserves.

Also, I read you can make this, freeze in foil for up to 2 months, remove from freezer, remove foil, brush with butter and bake (from frozen) at 375 for 20-25 minutes.

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3 Comment

  1. […] This post was mentioned on Twitter by udandi Andi and udandi Andi. udandi Andi said: and the craft of money: Raspberry & Walnut topped Brie […]

  2. Julia
    December 10, 2009 at 6:22 pm

    I have often frozen Filo* pastry dishes uncooked, in particular whe making vegetarian dishes to serve at someone else’s meal. You usually need to oven quite low and quite a long time to reheat them but it’s always been fine.
    *I’ve always known it as Filo – is this a European thing?? It was always popular in other countries before we could buy the pastry sheets here in the UK.

  3. Andi
    December 14, 2009 at 5:51 pm

    Thanks for the tip, Julia. Phyllo might be the brand name (see how often I use it?!)
    .-= Andi´s last blog ..Before & After – basement =-.

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