Baked brie makes for a wonderful holiday appetizer, whether you showcase it during an afternoon luncheon or at an elegant cocktail party. While working with filo may be intimidating at first, it is really quite simple once you get a feel for the dough. Moreover, this appetizer can be prepared ahead of time and baked just before the party. Paired with warm pichuberry marmalade, this baked brie recipe is to die for!
Baked Brie with Pichuberry Marmalade
Serves: 8
Ingredients:
-for the pichuberry marmalade:
2 ½ cups pichuberries, halved
½ cup sugar
4 whole cloves
1 cinnamon stick
-for the baked brie:
1 wedge “Lite” Brie
6 sheets filo dough, thawed
Olive oil spray
Tools:
4-quare saucepot
wooden spoon
Small sheet pan
Parchment paper
Small serrated knife
Directions:
-for the pichuberry marmalade:
Place pichuberries, sugar and spices in a 4-quart saucepot; stir well to combine. Heat over medium-low until mixture begins to bubble. Lower heat and simmer, stirring often, for 25-30 minutes until thickened. Cool marmalade before using.
-for the baked brie:
Preheat oven to 350°F. Place 1 sheet of filo dough on a piece of parchment. Spray the filo with a light, but even layer of olive oil. Place a second sheet of filo on top and press down to adhere the two sheets. Again, spray the top sheet of filo with a light, but even layer of olive oil. Place a third sheet of filo on top and press down to adhere the three sheets. Set aside. Prepare the remaining three sheets of filo in the same way, making a separate set. Slice the brie wedge in half so that you have two wedges the same size as the original but at half the height. Place the wedges, cut-side up in the center of the first filo set, arranging them to make a rectangle.
Spread the pichuberry marmalade over the surface of the brie.
Pull one leaf of the filo set over the brie and lightly press to adhere. Spray with a light layer of olive oil. Pull in the other three leafs of filo, using olive oil to help them adhere to form a small envelope-like package.
Place the package, seam side-down onto the second set of filo sheets. Repeat to form a package.
Place the filo package, seam side-down on a parchment-lined sheet pan. Lightly spray the top with olive oil. Using a small serrated knife, score the top of the package 3-4 times lengthwise, making sure not to puncture the bottom layers of filo. Bake until golden, 25-30 minutes. Serve warm with crackers.
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