Baked Brie in Puff Pastry

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Ingredients

  • Half of a 17 ounce package frozen puff pastry, thawed
  • 1 (8 ounce) package brie cheese, round
  • 1⁄4 cup any flavor Cellar Door Preserves - Our favorites include: Blueberry Jam and Apricot Jam with Vanilla

Method

  1. Preheat oven to 425.
  2. Lightly grease cookie sheet.
  3. Roll puff pastry out slightly.
  4. Place cheese wheel on top (leave rind on).
  5. Place preserves on top of cheese.
  6. Bundle Puff Pastry up and around the cheese.
  7. Bake for 20-25 minutes.
  8. Let cool for five minutes.
  9. Serve with your favorite crackers.

Phyllo Dough Bundles

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Use any jam, and feel free to substitute the cream cheese with goat cheese.

This inspiration for this recipe came from Cathy Barrow's wonderful book Mrs. Wheelbarrow's Practical Pantry.

Ingredients

  • 8 Tablespoons Unsalted Butter, melted
  • 1 box phyllo dough sheets, defrosted in refrigerator
  • 1 jar of Cellar Door Preserves, any flavor
  • 8 ounces cream cheese

Method

  1. Line two baking sheets with parchment.
  2. Unroll the phyllo dough onto the counter or a large cutting board. Carefuly remonve one sheet of dough and place in on a clean, dry surface. Brush the sheet with melted butter, don't worry if it tears. Place a second sheet over the first and brush with more butter. Repeat this two more times until you have 4 sheets of phyllo dough.
  3. Slice the sheet into 3 inch squares. Place one teaspoon of preserves and about the same amount of cheese in the center. Gather the edges together to form a little bundle - the butter should keep it together. Do this for remaining squares. Place on baking sheet with parchment when finished.
  4. Preheat over to 400.
  5. Bake the bundles for 4 to 8 minutes, until slightly browned. Serve warm or at room temprature - these won't last long.