This was also a hit at the party. It makes a great holiday apetizer, and it’s fairly simple to make, although getting the hang of working with filo dough can be tricky.
- One circle of brie (this is very important)
- Approximately 1/2 c Brandied Cranberry Sauce
- 10 sheets of filo dough
- Spray can of olive oil
- Note: These directions can be scaled to the size of the brie.
- Preheat to 350F
- Take the filo dough out of package and put under a clean, slightly damp dish towel.
- Put one sheet of filo down onto a clean work surface, lightly spray with olive oil, then put down the next sheet perpendicularly on top of the last one. Repeat until you use the 10 sheets. Note: Time is the key, filo dries out quickly, so don’t go overboard trying to make everything perfect.
- Take the brie and spread the sauce on top.
- Put the sauce side of the brie down in the center of the prepared filo.
- Wrap the filo to the bottom of the brie (the bottom should be facing upwards).
- If it is a small brie, cut off some of the excess, it doesn’t need to look pretty because it is the bottom and no one is going to see it.
- Invert onto a baking sheet and spray the wrapped brie with olive oil.
- Bake for 30 minutes or until golden brown.