Baked Brie

Baked Brie fresh out of the oven

Baked Brie fresh out of the oven

1 small wheel Brie
4-6 sheets Phyllo dough (if frozen defrosted)(You can use another type of pre-made pastry if you prefer)
2 Tablespoons Fig jam

1-4 Tbsp butter, melted

Optional:

1/4 cup Nuts
1/4 cup Dried fruit

Preheat oven to 350 degrees.

Lay out Phyllo dough and allow to defrost. Once defrosted take each sheet individually, lay it down on your counter or another flat surface, and brush butter covering the side of the dough facing upwards. You will need a flat clean surface to do this on, and may want to flour the surface if you are using a different type of dough. After sheet is buttered place another sheet of dough directly on top of it and repeat the process of buttering this sheet. The butter will act as a glue for the dough and will aid in the baking process. Repeat the process with the additional sheets you desire to use (I used four) and then you are ready for the brie. The amount of butter you need will vary depending on the number of sheets of dough that you use.

Lay brie in middle of Phyllo dough and spread jam evenly on top of Brie. If you are using nuts, dried fruit, or both, you will need to take the following additional steps: If using nuts roast nuts by toasting them lightly in the toaster or your oven until they start to get golden. Keep your eye on them as nuts can burn in a minute. Once toasted, place in a food processor and pulse until desired size is attained. I like my nuts to be showcased and not hidden and so I would only chop them roughly to keep their flavor and texture.

If you want to use dried fruit chop by hand or pulse a few times in food processor to break into smaller pieces. Feel free to add dried fruit to the nuts in your food processor if you are using both ingredients.

Once nuts, fruit, or both are prepared sprinkle on top of jam, and Brie is ready to be wrapped!

I found this to be the hardest part of the process as my Phyllo dough was very delicate and inflexible. Never the less, I was able to fold my Phyllo dough around the brie and then sealed it using more melted butter.

Bake for 30 minutes and serve warm with bread, crackers, and apple slices! So simple and yet so sophisticated!

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