Restaurants›Zinfandel Grille›Phyllo Wrapped Brie Recipe

Phyllo Wrapped Brie Recipe

Inspired by Zinfandel Grille

Time45m

Serves4

Honeycomb, Fermented Fruit, Toasted Sourdough

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Ingredients

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Phyllo Wrapped Brie Ingredients

1 whole Brie cheese8 sheets Phyllo dough sheets1 cup Unsalted butter1 piece Honeycomb1 cup Fermented fruit (e.g., figs or apricots)4 slices Toasted sourdough bread1 to taste Fresh thyme or rosemary (for garnish)

Method

Phyllo Wrapped Brie Directions

Prepare the Phyllo Dough

Preheat your oven to 375°F (190°C). Melt the unsalted butter in a small saucepan. Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Layer another sheet on top, brushing with butter again. Repeat this process until you have 4 layers of phyllo dough.

Wrap the Brie

Place the Brie in the center of the layered phyllo dough. Top with the fermented fruit, then carefully fold the edges of the phyllo over the Brie, creating a package. Brush the top with more melted butter.

Bake

Transfer the wrapped Brie to a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.

Prepare the Sourdough

While the Brie is baking, toast the sourdough slices until golden and crisp.

Serve

Once the Brie is done baking, remove it from the oven and let it cool for a few minutes. Serve warm with honeycomb, fermented fruit, and toasted sourdough. Garnish with fresh thyme or rosemary.