Serve on a pretty cutting board with a cheese knife, and let guests cut their own portions.
1 (8-oz.) Brie round
1/2 (16-oz.) package frozen phyllo pastry, thawed
1 cup butter, melted
1/3 cup sweet orange marmalade
1/3 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 cup chopped roasted salted almonds
How to Make It
Preheat oven to 375°. Trim and discard rind from sides of Brie. Cut Brie into 1/4- to 1/2-inch slices.
Place 2 phyllo pastry sheets side by side, with long sides slightly overlapping, on parchment paper. (You should have an approximately 24- x 17-inch rectangle.) Brush phyllo lightly with melted butter. Top with 2 phyllo pastry sheets, and brush with butter. Repeat with butter and remaining 1/2 package of phyllo pastry sheets.
Arrange Brie slices across center of phyllo rectangle, overlapping slightly and leaving 3 1/2 inches at each short end. Spread orange marmalade over Brie, and sprinkle with basil, pepper, salt, and 1/4 cup chopped almonds. Fold phyllo into center, covering filling. (Long sides will overlap.) Carefully turn over phyllo packet, and place, seam side down, on parchment paper. Transfer phyllo packet and parchment paper to a baking sheet. Brush with remaining butter, and sprinkle with remaining 1/4 cup almonds.
Bake at 375° for 30 to 40 minutes or until golden brown. Cool 15 minutes before slicing. Serve warm or at room temperature.
I made exactly as written. It was beautiful when it came out of the oven, but was quite large. To make it "finger food" I had to cut it lengthwise into two pieces and then slice it. It also didn't look so pretty once it was cut - probably the reason they recommend letting each person cut their own piece. It WAS very good though. I will make it again, but next time, I will make two separate packets instead of joining the fillo dough into one large packet. Just will need to cut the brie into smaller pieces. I will also put both packets on a nice cutting board and slice in place instead of cutting it and then moving to a serving plate. Also, did not need 1 full cup of butter. I would suggest melting one stick first and then adding as you need it. Loved the flavors - it was even good after it had set out for awhile.
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