If ever there were a perfect cheese, brie would easily rank in my top five. Dressed up or down, its creamy texture, bloomy rind and delicate flavor profile have made it a world-class cheese with enduring appeal. Enveloped in a shroud of crispy, flaky phyllo, it transforms into one of my all-time favorite appetizers and dinner party desserts.
The importation and sale of all cheese made with unpasteurized milk and aged less than 60 days were outlawed by the U.S. government in 2004, making true French brie contraband in America. Milk pasteurization neuters the development of many of the flavor and texture complexities, sacrificing much of the fruity flavor nuances of the original. Although the pasteurized brie found in America is milder and creamier, it is still totally worth serving, especially a good quality brie from a reputable cheesemonger.
You can serve it plain or draped with fruit jams and cranberry sauce. My favorite is with homemade cranberry sauce (recipe below) and a few roasted pistachios, making this wonderful cheese a decadent centerpiece to any gathering.
| Servings | Prep Time |
| 15 -20 servings (bite-size) | 20 - 25minutes |
| Cook Time |
| 15 - 17minutes |
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- 14 1/2 oz (125 g) brie wheelround, enclosed in rind *
- 6 - 8sheets phyllo doughthawed (9 x 14" / 23 x 36 cm)
- 8Tbs (113 g) butter unsaltedmelted
- 1med - lrg eggroom temperature
- 1/4 -1/2cup (2 - 4 oz) cranberry sauceor fruit preserves (compote) - optional
- 15 - 20 crackersfor serving - optional
- 1 - 2 cotton dish towelsclean, lightweight
- pastry brush
- Preheat oven to 400 °F (205 °C). Line a baking sheet with parchment paper or a silicone baking mat.
- Dampen the kitchen towels with cool water. Ring out several times until barely damp and water can no longer be squeezed from the towel. Place in a zip seal plastic bag or cover with a bowl to keep moist until ready to use. Prepare a work space for wrapping the brie, with the melted butter and phyllo sheets within reach.
- Working quickly, unroll the phyllo dough, carefully separating each sheet and placing one on top of the other. Cover with a barely damp towel to keep from drying out. Place one of the phyllo sheets on the workspace and brush with the melted butter. Place the brie wheel on the phyllo, evenly centered from side to side and bottom to top of the sheet. Bring the bottom edge up, over the brie wheel, gently pressing the dough onto the cheese. Fold the right and left side of the phyllo over the sides of the cheese wheel, pressing the dough smoothly onto the surface of the cheese wheel. Continue folding and smoothing the dough onto the surface of the cheese, brushing with additional butter, if needed, to make the folds adhere to the cheese. Any small tears in the dough can be smoothed out with you hands.
- When starting this process with the next sheet of phyllo, turn the wheel over, with the folded side down. Repeat the process of brushing the sheet with butter and wrapping the cheese until all of the remaining sheets of phyllo have been used. Turn the cheese wheel over, with the folded side down, with each new phyllo sheet. When all of the phyllo has been used, smooth the surface one last time, brushing with the remaining butter, if necessary.
- Bake for 12 - 15 minutes, until lightly browned and crispy. Cool for at least 5 minutes, before serving. If using, spoon the cranberry sauce across the top of the cheese or place in a small bowl with a serving utensil. Serve with crackers, if desired.
Brie wheel - you can easily double or triple this recipe for two or three 4 1/2 ounce brie wheels. If you want to use a larger single wheel that is double or triple the weight as well as a greater circumference, you can overlap two sheets of phyllo to make one larger sheet. Brush a 1-2 inch border of the longer edges of each sheet with melted butter and gently pressing the overlapped edges together to seal.
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- 12oz ( g) fresh cranberriesrinsed
- 3/4cup granulated sugar
- 1lrg orangerinsed, juice and zest
- pinch saltkosher or sea, optional
- Combine the cranberries, sugar, orange juice, zest and salt in a medium size saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved.
- Bring to a boil then reduce the heat to simmer for 12 - 15 minutes until the cranberries have burst open and the sauce has thickened. Stir occasionally to avoid scorching on the bottom of the pan.
- Allow to cool completely before serving. Store in an airtight container in the refrigerator up to one week. Store in the freezer in an airtight container up to three months.