Crispy Phyllo-encrusted Brie Recipe
Topped with a dried cherry, bourbon-sorghum glaze and toasted almonds
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Glaze
In a small saucepan over medium heat, combine dried cherries, bourbon, sorghum syrup, a pinch of salt, and a pinch of pepper. Cook until the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- 2
Prepare the Phyllo
Preheat the oven to 375°F (190°C). Melt the unsalted butter in a small bowl. Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush again. Repeat this process until you have layered 4 sheets.
- 3
Wrap the Brie
Place the brie cheese in the center of the phyllo layers. Fold the phyllo over the cheese, gathering at the top and twisting to seal. Place the wrapped brie on a baking sheet lined with parchment paper.
- 4
- 5
Prepare the Toppings
While the brie is baking, toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Remove from heat and let cool.
- 6
Serve
Once the brie is done baking, remove it from the oven and let it cool slightly. Drizzle the cherry bourbon glaze over the top and sprinkle with toasted almonds. Serve warm with crackers or sliced baguette.
