Looking for gourmet hor douvres recipes? Check out this Phyllo Wrapped Black Forest Ham and Swiss Filled Brie recipe.
- 10 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 8 ounce Brie wheel
- 3 tablespoons Swiss cheese, shredded
- 1 ounce (1 slice) Black Forest ham, 1/8-1/4″ diced
- Egg wash, 1 egg + 1 tablespoon water
- Canola oil or cooking spray
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400⁰F. Mix together Swiss cheese and ham. Unwrap Brie wheel and lay flat on a work surface.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with oil. Repeat with four more layers, but don’t brush top sheet. Repeat with the five remaining sheets to make a second set.
Place the Brie wheel in the middle of one set of layered phyllo. Top with the ham & Swiss. Place second layered phyllo set over the Brie wheel in the same direction as the bottom set. Mold the top Phyllo set around the Brie. Cut the phyllo leaving a 1 1/2” border around the Brie wheel; a pizza cutter or kitchen shears works well for this.
Starting with the closest phyllo edge, begin to tightly roll the phyllo up to the cheese. Continue rolling the phyllo until you have reached the starting point creating a ring around the Brie wheel. Trim any excess phyllo and tuck into the beginning rolled section of phyllo. Lightly brush egg wash over all of the phyllo. Re-roll unused sheets and wrap in plastic for later use. On a baking sheet, bake Brie for 10–12 minutes or until the phyllo is golden brown. Let stand for 15–20 minutes before cutting.
Serving size: 24g, Amount per serving: Calories 70, Calories from Fat – 35, Total Fat – 3.5g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 120 mg, Dietary Fiber – 1g, Total Carbohydrate – 6g, Sugars – 0g, Protein – 4g
Garnish with chopped chives.
Serving Suggestion: Serve with crackers and Dijon Mustard.