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.
- 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.