Brie wrapped in Phyllo with Jalapeno Jelly

Thursday, August 5, 2010

When I think of my favorite appetizers, this one is right up there.  Talk about a conversation piece, too.  Crispy, light phyllo pastry wrapped around a sweet, spicy, melty brie and jalapeno jelly combination.  Yummmmmmmmm.

Brie wrapped in Phyllo with Jalapeno Jelly

Here's what I used:

1 small wheel (round) of brie
1 small jar jalapeno jelly
3-4 sheets phyllo sheets, thawed
3 tbsp butter

Carr's (or other) water crackers

Here's what I did:

Preheat oven to 375 degrees.

Lay phyllo dough sheets flat once the package has had a few minutes to thaw.  If the phyllo starts to crumble or break, it needs more time to thaw.  It should be pliable and not brittle.  On a clean, flat surface lay each sheet of phyllo down flat, brushing lightly with butter between each sheet.  Once 3-4 sheets have been layered, place brie wheel in the center.  Add 4-5 tbsp of jalapeno jelly on top (more if brie wheel is larger), evenly spread.

With both hands, carefully fold the phyllo up the sides and overtop the brie and jelly, working your way around the sides to gather up all the dough.  Use butter to smooth out and get the phyllo to stick to itself, creating a "shell" around the cheese.  If you're feeling creative, trim and twist the corners of phyllo in the center to create a raised point.  You can also get cookie cutters and cut out several shapes, pinching edges of the shapes to create dimension on top of the pastry-wrapped cheese wheel.  Brush the entire top and sides with butter.

Bake for 15-20 minutes, or until phyllo is golden brown. 

HINT: Allow to cool for 5-10 minutes before slicing.  If you cut into it too soon, the brie will quickly melt out of the wheel, and be more difficult to heap onto crackers.


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