Friday, November 16, 2012

Baked brie wrapped in phyllo



You will need:
6 sheets of phyllo dough(thawed and defrosted)
8 ounces of brie(I like the President's brand), cut in half
1 cup of red seedless grapes, cleaned and cut in half
1 cup of diced white onion
2 Tbsp of brown sugar
1 Tbsp of water
1 Tbsp of unsalted butter
2 pinches of salt
2 Tbsp of extra virgin olive oil
Butter flavored Pam baking spray and/or a couple of Tbsp of melted butter

brown sugar paste:
1 Tbsp of brown sugar
1 Tbsp of melted, unsalted butter

some toasted almond slices for garnish(optional)

Preheat oven to 350 degrees.
Add 2 Tbsp of olive oil into a hot cast iron skillet. Add in your onions, a pinch of salt, and 1 Tbsp of brown sugar. Turn heat down to medium low and continue to cook until browned, stirring constantly. After about 10 minutes, add in your cut grapes, 1 Tbsp of unsalted butter,1 Tbsp of brown sugar, another pinch of salt, and 1 Tbsp of water. Continue to cook for another 5 minutes or so and take off heat and allow to cool slightly. Next, make your brown sugar paste and set aside. Carefully, unfold your phyllo dough and place it on a piece of parchment paper, set on a cookie sheet. Take a pastry brush, and carefully brush on some melted butter. Repeat with the remaining 5 sheets of phyllo. You may use butter for all 6 layers but I like to use butter flavored cooking spray for the remaining sheets. Take 1/2 of the brie and place it in the center of the phyllo sheets. Add the brown sugar paste(make sure you stir it first) and then place the other half of the brie on top, followed by the grape and caramelized onion mixture(make sure to reserve some for garnish). Finally, bring all corners of the phyllo dough together, and scrunch it together lightly, to seal. Spray with more baking spray or melted butter. Bake in 350 degree for 25-30 minutes or until golden brown. Remove from oven and garnish with leftover grape and onion mixture. Top with toasted almond slices and plate with crackers of your choice. Serve immediately.

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