Filo-Wrapped Baked Brie
Makes 12 to 14 servings
Double cream brie is universally loved for its mild flavor and decadent texture. And though it stands alone as the ultimate crowd-pleaser, a few accessories are all it needs to go from amazing to out-of-this-world incredible. This recipe is an instant classic, so be prepared for requests every year!
3 tablespoons Adriatic fig spread
1 (9.5 oz) wheel Bonhomme Double Cream Brie
6 sheets filo dough (from 1 box)
6 tablespoons salted butter, melted
1 box crackers of your choice, for serving
1. Preheat the oven to 400°F.
2. Spoon fig spread on the flat top of the brie and spread to the edges.
3. On a clean work surface, lay out one sheet of filo dough, making sure to keep remaining sheets covered with a clean, damp towel to prevent drying. Quickly and evenly brush the dough with butter, then place the brie in the center of the dough, jam-side up. Fold the corners of the dough up and over the brie until it is fully wrapped and covered.
4. Lay out another sheet of filo dough and brush with butter. Flip the brie so that the folded edges are facing down and place on the buttered filo dough. Fold the edges up to enclose the brie. Continue buttering the filo and wrapping the brie, flipping it over each time, until the brie is covered with 6 sheets of buttered filo dough.
5. Transfer the brie to a parchment paper-lined baking sheet and brush all over with butter. Bake until the dough is golden brown all over, about 40 minutes. Serve warm with crackers.
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