12
1 cup fresh or frozen cranberries
1 whole round cold Brie, or Camembert
6 sheets phyllo pastry
2 tbsp unsalted butter, melted
2 tbsp brown sugar
3/4 tsp cinnamon, optional
1/2 cup slivered almonds, toasted (optional)
Slice cranberries in half. Preheat oven to 350F (180C). Unwrap cold cheese. Using a large sharp knife, thinly slice away whole top rind of cheese, removing just the rind.
Coat a large baking or cookie sheet with cooking spray or butter lightly. Unroll phyllo pastry. Remove 1 sheet and place on bottom of baking sheet to cover as much of sheet as possible. Lightly brush with melted butter. Lay another sheet on top, at right angle to first sheet, and brush with butter. Place 2 more sheets on top, parallel to top sheet, and overlapping long edges by only 6 inches (15 cm). Brush with butter. Lay remaining 2 sheets of phyllo on top, in opposite direction to previous 2 sheets, and overlapping long edges by 6 inches (15 cm). Brush with butter. Layered phyllo will be larger than sheets themselves, making cheese easier to wrap.
Place cheese on phyllo, cut-side up. For a pleasant sugar-and-spice flavor, stir brown sugar with cinnamon. Sprinkle sugar mixture evenly over cheese, then scatter cranberries and almonds, if using, overtop. Holding edges as you gather, bring phyllo up over Brie and gently twist into a topknot. Brush with any remaining butter. At this point, Brie can be covered and refrigerated for up to 1 day.
Bake, uncovered, in centre of preheated oven until top is beautifully golden, about 30 to 35 minutes. If phyllo is browning too fast, cover loosely with a piece of foil. Remove from oven and let stand for 5 minutes before serving. Serve with French bread slices or crisp crackers.
Calories 129, Protein 6.9g, Carbohydrates 3.9g, Fat 9.5g.
This appetizer is a dramatic way to serve a crowd easily and elegantly.
For 8 to 10 servings, use a smaller 300-g Brie and 4 sheets of phyllo. Brushing with 1 tablespoon melted butter, stack phyllo sheets, matching edges evenly. Place Brie on top and trim sheets into a square shape, leaving 4 to 5 inches (10 to 13 cm) around Brie. Sprinkle cheese with 1 tablespoon brown sugar mixed with 1/2 teaspoon cinnamon, if you wish, 1/2 cup sliced cranberries and 1/4 cup slivered almonds. Then, holding edges, evenly gather phyllo up over Brie and gently twist into a topknot. Brush with any remaining butter. Bake as above for 15 to 20 minutes.