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Caraluzzi's Recipes

Brie Phyllo Torte with fresh Raspberries

Brie is topped with fresh raspberries tossed in an apricot jam and placed inside a bed of phyllo dough sheets. The pie is baked until Brie is melted and phyllo is a flakey golden brown. Serve with crackers or French baguette for a sweet appetizer or savory dessert.
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Cook Time 25 minutes


  • 2 Tbsp apricot jam
  • 1 pint fresh raspberries
  • 7 sheets phyllo pastry thawed
  • 4 Tbsp butter melted
  • 15 oz Président® Mini-Brie


  • Preheat oven according to phyllo package directions. Line a baking sheet with parchment paper or nonstick foil.
  • Melt jam in small pan and gently toss raspberries in jam. Set aside.
  • Lay one sheet of phyllo on baking sheet and brush with butter.
  • Layer another piece of phyllo across bottom piece and brush with butter. Keep layering phyllo and buttering each layer to create a rough-edged rectangle.
  • Remove wrapping from Brie round and place in center of pastry.
  • Gently gather phyllo up around Brie and use a strip of parchment paper to hold it in place, leaving an open top.
  • Fill opening with raspberries and jam and bake for 25 minutes, or until phyllo is golden.


Recipe and photo courtesy of President Cheese.