Phyllo Wrapped Baked Brie with Red Pepper Compote

Are you looking for something yummy to add to your Holiday Menu? If so check out this warm cheese dish! It is sure to please everyone at your party!!
holiday menu

Phyllo Wrapped Baked Brie with Red Pepper Compote


8 Sheets Athens® Fillo Dough, (9" x14"), thawed
4 1/4" Brie wheel
Cooking spray
Egg wash, 1 egg + 1 Tablespoon water


Thaw one roll of fillo, following thawing instructions on package. 
Place one sheet of fillo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire fillo sheet with cooking spray. Repeat with three more sheets of fillo, but do not spray the top layer. Repeat with the remaining four fillo sheets to make a second set. Place Brie wheel in the middle of one set of layered fillo. Place second layered fillo set over the Brie wheel in the same direction as the bottom set. Mold the top fillo set around the Brie. 
Cut the fillo leaving a 1 1/2" border around the Brie wheel; a pizza cutter works well. 
Starting with the closest fillo edge, begin to tightly roll the fillo up to the cheese. Continue rolling the fillo until you have reached the starting point creating a ring 
around the Brie wheel. Trim any excess fillo and tuck into the beginning rolled section of fillo. Lightly egg wash all the fillo.

Reroll unused sheets and wrap in plastic for later use.
On a baking tray, bake brie wheel for 10-12 minutes in a preheated 400°F oven or until the fillo is golden brown. Let stand for 15-20 minutes before cutting. Top with Red Pepper Compote (see recipe below), or your favorite preserve.
Yield 9 servings



2 tablespoons canola oil
1/2 cup red onion, 1/4” diced
1 teaspoon garlic, minced
1/2 cinnamon stick
1 star anise, optional
1 bay leaf
1 cup red bell pepper, 1/4” diced
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar
Salt and pepper, to taste

In a medium sauté pan, heat canola oil. Add red onion and sauté until translucent, about 5 minutes. Add garlic, cinnamon stick, star anise, and bay leaf and sauté for 2 minutes. Add red bell pepper and sauté for 2 minutes. Add vinegars and reduce liquid by half. Add sugar and simmer about 20 minutes or until a rubber spatula separates the compote cleanly in the middle. Cool.
Yield 1 1/4 cups
Recipe from Athens®

Want more holiday recipes? Check out the Holiday Hop of Goodies!

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