1 whole mini Brie (1 pound)
1 tablespoon brandy or cognac
2 teaspoons unsalted butter
4 ounces mushrooms, trimmed and sliced
1/4 cup walnuts, roasted and coarsely chopped
1 tablespoon dried cranberries or dried cherries
10 sheets frozen phyllo dough, thawed and cut 12 inches square
4 tablespoons (1/2 stick) unsalted butter, melted
1 baguette, sliced, for garnish
1 bunch grapes, for garnish (optional)
Unwrap the cheese, taking care to check both sides for wrappers, and set aside on a plate. Poke holes in the top of the cheese with the tip of a knife and drizzle the brandy over the cheese. Let the cheese stand at room temperature while preparing the other ingredients.
Melt the butter in a large skillet and sauté the mushrooms over high heat until golden brown. Remove from the heat and set aside to cool. Arrange the cooled mushrooms on top of the Brie, followed by the walnuts and cranberries. Set aside.
Lay the phyllo dough sheets on a flat, dry surface. Brush a cookie sheet with melted butter. Lightly brush a sheet of phyllo dough with melted butter. Lay the dough on the cookie sheet. Repeat the process with 4 more sheets, laying each at an angle to the previous one. Brush 4 additional sheets of dough individually and lay them at angles to each other on top of the cheese. Pick up the cheese and wrap the overhanging pieces of dough under the cheese. Carefully center the cheese on the previously prepared sheets of dough on the cookie sheet. Gather the sides of the dough and bring them up toward the top of the cheese. Brush 1 sheet of dough with melted butter and tear it into 2 inch strips. Wrap the strips around the base of the cheese to create a smooth collar. Brush the outside of the collar with additional butter. Wrap the phyllo crusted Brie loosely with plastic wrap. Refrigerate until ready to bake.
About thirty minutes before serving, preheat the oven to 400º F.
Place the phyllo-crusted Brie on a cookie sheet in the oven and bake for 20 minutes, or until lightly browned. Remove from the oven and set aside for 10 minutes.
To serve, transfer the Brie a serving platter. Garnish with grapes and serve with bread.
Serves 6 to 10
Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.