Tuesday, 30 August 2011
Baked Brie with Apricot Jam and Chili
This recipe is great for cheese lovers and is also very easy to make…
Chilled filo pastry sheets (about 3 sheets)
1 large to medium wheel of brie
1 jar of apricot jam
Parchment paper (non-stick baking paper)
Place the filo flat on the counter, over the parchment paper. When I read the instructions it says to butter the sheets of filo…soo please lightly butter the filo. Layer about 3 sheets and place one over the other but overlapping in different directions.
Then spread a thick layer of apricot jam in the middle and sprinkle some chili flakes on top of the jam.
Place the entire wheel of brie on top of the jam and evenly cover the brie with apricot jam, the more the merrier…now dash an abundant amount of chili flakes over the brie.
Pull the filo dough over the cheese so that you can wrap it up and close it. Once it is fully covered with the filo turn it over so that the flat surface is facing up.
In a small bowl break an egg and keep only the yolk (I do it all with my hands.) Brush the yolk over the top of the pastry so that when it cooks it has a nice golden colour.
Now place it all in the oven with the baking paper at the bottom (this will help the filo from sticking.) I leave it in the oven for about 20 minutes at 150 degrees (check regularly. )
Once it is ready I let it cool down and served it with some crackers. It is a very yummy and rich dish … it's cheesy, spicy and sweet all at the same time.