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Brie Phyllo Torte with Fresh Raspberries

• 2 tablespoons apricot jam or jelly
• 1 pint fresh raspberries
• 7 sheets phyllo pastry, thawed
• 4 tablespoons butter, melted
• 15 oz. Presdent 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 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 the c enter of pastry.
Gently gather phyllo up around the Brie and use a strip of parchment paper to hold it in place, leaving an open top. Fill the opening with raspberries and jam. Bake for 25 minutes, or until phyllo is golden.
Recipe courtesy of President Brie