Baked Brie w/ Phyllo Dough & Cranberry Sauce
This phyllo dough rendition of baked brie is quick and easy. It's perfect for the holidays when you're strapped for time or just because you're craving baked brie in a hurry! Phyllo dough is simple to work with and a lot easier than the hassle of puff pastry. I made it as a side dish for Thanksgiving and it took all of 5 minutes to toss together. I also topped the brie with Cranberry Sauce because holidays are for decadence.
Ingredients
Cranberry Sauce
- 1 lbs. cranberries whole, fresh
- 1/2 c. raw honey
- 1 cinnamon stick
- 1/2 c. water
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
Brie
- 1 wheel brie (size can vary as long as it's in the rind, this recipe will work for 8-12 oz.)
- 4 oz. phyllo dough
- ~2 tbsp. olive oil (or butter)
- 1/3 c. cranberry sauce (optional)
Instructions
Cranberry Sauce
- I topped the brie with Cranberry Sauce. This takes about 15 minutes and requires a pot or saucepan, stovetop, and zester. It can be eaten as a side dish alongside a holiday meal or topped on crackers or toast.
Brie
- Preheat oven to 400 degrees Fahrenheit.
- Meanwhile, oil each side of the phyllo dough and wrap around the brie one piece at a time.Phyllo dough tends to be buttered on both sides. Not wanting to fill up on that much butter, though! I decided to spritz them with olive oil. I use a spray bottle specifically designed for oil to do this. But you can also brush them or even dip them in oil. This will likely increase the amount of oil needed.I also turned the brie each time to get an even wrapping. You can wrap all of the seems on the bottom side, like wrapping a present, for a more uniform appearance. Otherwise also flip the brie and alternate the side that the folds are on in order to create a more consistent size all the way around.
- Bake for 45 minutes, or until the phyllo dough has started to brown and flake.
- Serve immediately.