Baked Brie And Red Pepper Jelly Wrapped In Phyllo Pastry Recipes

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BAKED BRIE AND RED PEPPER JELLY WRAPPED IN PHYLLO PASTRY

This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.

Provided by Just Call Me Martha

Categories     Spreads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4



Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry image

Steps:

  • Preheat oven to 350 degrees.
  • Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
  • (This is much easier to do if Brie is nicely chilled first).
  • Spread red pepper jelly on bottom half of Brie and then replace top half of brie and set aside.
  • Using a pastry brush, brush butter on first sheet of phyllo, place a second sheet on top at roughly a 30 degree angle, brush with butter, place third sheet on top at roughly a 30 degree angle from the first, brush with butter and continue until all sheets have been used.
  • (The reason for placing the sheets on angles is that you'll end up with a larger surface which makes for easier wrapping and it also gives you a more interesting presentation as you bring all the sheets together).
  • Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
  • Arrange the sheets in the"twist" in various directions.
  • Brush entire package with melted butter.
  • Bake for 30-35 minutes.
  • Set aside for 5-10 minutes before serving.
  • Serve with crackers or thinly sliced baguette.

Nutrition Facts : Calories 280.3, Fat 20.3, SaturatedFat 12.5, Cholesterol 62.8, Sodium 393.9, Carbohydrate 15, Fiber 0.4, Sugar 5.6, Protein 9.9

6 phyllo pastry sheets, thawed
1/3 cup butter, melted
3/4 lb brie round, chilled (I use a triple cream brie)
1/4 cup red pepper jelly

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)

Provided by Pamela

Categories     Spreads

Time 35m

Yield 48 tarts

Number Of Ingredients 4



Easy Phyllo Pastry Tarts with Hot Pepper Jelly image

Steps:

  • Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
  • Brush a thin layer of butter on one sheet and stack the other sheet on top.
  • Cut the stacked sheet in half.
  • (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
  • You will then have a 7 x 11 pastry sheet with four layers.
  • Cut that into 12 equal squares.
  • Press each square into a greased mini muffin tin.
  • Bake at 350 degrees until golden brown, about 10-15 minutes.
  • Repeat with remaining sheets, remembering to keep unused sheets covered.
  • Shells may be frozen at this point or filled and ready to serve.
  • To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
  • Top with 1/2 to 1 tsp of jelly.
  • May be served as is or baked for 10 minutes and served warm.

8 sheets frozen phyllo pastry sheets, thawed
3 tablespoons butter, melted
1 (250 g) package cream cheese
1 jar hot pepper jelly (available at the deli or make your own with Hot Pepper Jelly recipe 58516 or Spicy Habenaro Jelly re)

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