Phyllo Wrapped Brie with Candied Cranberries
- 1 stick (1/2 cup) unsalted butter, melted
- ½ cup olive oil
- 11 phyllo pastry sheets, thawed and placed on a wax paper lined sheet pan and covered with plastic wrap topped with a damp kitchen towel
- 3 tablespoons fresh rosemary, chopped
- 1 large wheel Brie, approximately 1 pound
- 1 cup candied cranberries from 1 recipe of Chef Gail’s Candied Cranberries
- Line a sheet pan with parchment paper.
- Place 1 phyllo sheet on a work surface with the long side facing you and brush with some of the melted butter using a pastry brush. Place another phyllo sheet on top of the first one. Brush with butter. Repeat 3 more times for a total of 4 layers.
- Scatter with half of the rosemary.
- Place another sheet of phyllo slightly overlapping the first 4 by approximately 2 inches with the long side again facing you. Brush with butter. Place another sheet of phyllo directly on top of the third and brush with butter again. Repeat 2 more times so now there is a total of 8 layers.
- Sprinkle the phyllo with the remaining half of the rosemary.
- Place the Brie in the center of the phyllo rectangle.
- Top the Brie with the candied cranberries.
- Lift the edges of the phyllo over the candied cranberries and Brie. Press each edge of the phyllo to the top of the cranberries and Brie until each section is folded snugly on top of the cheese.
- Using an offset spatula, gently transfer the phyllo and Brie onto a sheet pan with the cranberry side on top.
- Place 1 phyllo sheet on a work surface, brush with butter. Starting at one long side, fold the phyllo up like a spiral. Gather 1 edge of the spiral and fold it over itself repeatedly until the spiral is wound up into a coil. Gently pinch the edge of the coil so that the top opens slightly and forms a rose.
- Place the rose on top of the uncovered area of the cheese.
- Repeat making roses with 2 more sheets of phyllo and place on top of the cheese. Brush roses and top of cheese with butter.
- If you are not ready to serve, place sheet pan with the Brie in the refrigerator and chill for at least 1 hour.
- When ready to serve, preheat the oven to 400° Fahrenheit.
- Bake the cheese until the phyllo is a deep golden brown for approximately 25 minutes. If the roses begin to get too brown, lightly cover with foil.
- Remove from the oven and, using a metal spatula, transfer the Brie to a serving platter.
- Arrange dried fruit, crackers, apple or pear slices, if desired, and serve at once.
Makes approximately 6 to 8 servings