For a melt-in-your-mouth holiday appetizer, try this phyllo wrapped baked brie topped with cranberry relish. It’s truly delish!
- 8 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 4 1/4″ Brie wheel
- Cranberry relish (such as Stonewall Kitchen’s Cranberry Relish)
- Cooking spray
- Egg wash (1 egg + 1 tablespoon water)
Thaw one roll of phyllo, following thawing instructions on package.
Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly coat the entire phyllo sheet with cooking spray. Repeat with three more sheets of phyllo, but do not spray the top layer. Repeat with the remaining four phyllo sheets to make a second set.
Place Brie wheel in the middle of one set of layered phyllo. 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 works well. 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 egg wash all the phyllo. Reroll unused sheets and wrap in plastic for later use.
On a baking tray, bake Brie wheel for 10-12 minutes in a preheated 400°F oven or until the phyllo is golden brown. Let stand for 15-20 minutes before cutting. Top with cranberry relish.