Brie En Phyllo With Raspberry Chipotle Compote Recipes

BRIE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange phyllo cups on the baking sheet. Place one piece Brie cheese in each phyllo cup. Top with 1/2 teaspoon raspberry preserves.
• Bake in the preheated oven until Brie is melted, about 7 minutes.

RASPBERRY-BRIE TARTS

Steps:

• Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
• Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
• Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

BRIE WITH RASPBERRY CHIPOTLE SAUCE

Steps:

• Set aside 1/4 cup of the raspberries on a paper towel.
• Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
• Reduce heat and simmer until slightly thickened, about 5 minutes.
• Transfer to a sieve and press through into a bowl.
• Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
• Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
• Sprinkle with remaining raspberries and cut into wedges.

BRIE AND ASPARAGUS IN PHYLLO

Steps:

• Preheat oven to 350 degrees F.
• Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep re-buttering and folding in half (probably 3 "folds" total) until you have a rectangle with dimensions close to 4 by 4 inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm.

ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE

Steps:

• Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
• Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
• Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
• Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
• Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.

BRIE PHYLLO CUPS

Steps:

• Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.

PHYLLO-WRAPPED RASPBERRY BRIE

Steps:

• Preheat oven to 400°F Line a baking sheet with parchment paper or coat with cooking spray.
• Combine raspberry jam. dijon, red pepper flakes and rosemary in a microwave safe bowl. Microwave for approximately 1 minute on high.
• Melt butter. Save 1 tablespoon for the end to coat.
• Place a phyllo sheet on parchment paper and brush lightly with butter. Repeat this step until all 12 sheets are layered and brushed with butter.
• Trim and discard the top rind of brie. Place in the center of the phyllo sheets. Spread jam mixture and slithered almond on top.
• Bring corners of the phyllo up and over the brie. The top center of the brie wheel should not be covered with phyllo sheets. Use remaining butter on phyllo if need.
• Bake 25-30 minutes until pastry is golden brown.
• Let stand 20-30 minutes before serving.
• Serve with favorite crackers, pears are delicious, or baguette slices.
• I have also made this recipe in a cast iron skillet on the grill. Spray the cast iron skillet with cooking spray. Place the phyllo sheets in skillet. Place the brie wheel in the center and top with jam mixture and slithered almonds. I would put it on the top rack of the grill to let it cook slowly. If you want it quickly, place on lower rack but you have to keep a close eye on it. I hope you enjoy this recipe as much as we do.
• * Substitue: instead of raspberry jam you can mix together some peach and apricot jam with the same dijon and rosemary.

FRUIT COMPOTE WITH BRIE

Steps:

• Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.

PASTRY-WRAPPED BRIE WITH RASPBERRIES

Steps:

• Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
• Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.

BRIE EN PHYLLO WITH RASPBERRY CHIPOTLE COMPOTE

Steps:

• 1. Pre-heat oven to 350. In a small baking dish, layer the phyllo sheets, taking care to brush with melted butter or spray with olive oil between the sheets. Sheets do not have to be neatly stacked 2. Place the brie in the middle of the sheets and cover with sauce. 3. Draw the sheets together over top of the brie and twist slightly to fasten. Spray again with olive oil spray or brush with melted butter. 4. Cook for 30 minutes or until the cheese is melty and bubbly and the phyllo is golden brown and crisp. 5. Use a spatula to transfer to a serving platter. Serve with wheat crackers and apple slices.