What is the difference between Phyllo Dough vs Puff Pastry?

Both Phyllo Dough and Puff Pastry are known for their light, flaky texture. Phyllo Dough comes in thin paper like sheets, which are layered (usually with butter brushed between) to create many dishes, like baklava, for example. Puff Pastry is much thicker and is known to puff up while baking. Puff Pastry also contains butter and is a lot heavier than Phyllo Dough.

Is it safe to eat the rind on brie cheese?

Yes! Many people really enjoy the rind for its distinct flavor. An article by President titled, Can you eat the Rind on Brie , discusses that it is an edible mold placed around the cheese and "adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside." Give it a try yourself. I really love this President brand too.

Baked Brie and Preserves - Simply Made Eats

Description

This Baked Brie and Preserves is tucked inside of flakey buttery phyllo dough and oven baked to perfection. It's then topped with candied pecans for extra sweetness and served with apples and crackers.

Ingredients

Scale

8 ounce brie circle
3 sheets of unthawed Phyllo Dough (found in the freezer isle)
3 tablespoons of fig spread or jam
4 tablespoons of salted butter
1/2 cup pecans, roughly chopped
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Melt butter on stovetop in skillet and pour 3 tablespoons of the butter into a bowl. Leave remaining tablespoon in skillet and turn off the heat.
Unwrap phyllo dough and lay one sheet of dough on the cookie sheet over the parchment paper. Be careful with the sheets. Brush butter from the bowl on the phyllo dough, then cover with another sheet. Brush butter on that layer, then cover with another sheet. You should have three sheets total with butter brushed in between layers.
Set the brie in the center of the phyllo dough and spread the fig jam over the top.
Fold up the sides around the brie. Brush a bit of butter under the top folds, to act like glue.
Bake for 15 minutes.
While it's baking. Heat the buttery skillet to medium low heat. Add in pecans and cinnamon and sugar. Cook for 5 to 7 minutes until toasted, stirring every minute or so. Remove from heat and set aside.
After 15 minutes, the baked brie should be golden brown on the outside. Pull it out of the oven and top with the sweet pecans.
Serve with crackers and apple slices.

Equipment

Cookie sheet

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parchment paper

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Notes

Be careful when working with phyllo dough because it tears super easy. You will have extras because a pack comes with several and we only need three good ones, so it's ok if you mess a few up.

For the apples- I used honey crisp with these and they were really yummy, but a granny smith would be really good too for the tartness. If you are having a party, wait until right before serving to slice up the apples, so they don't get brown. Some people may want just a slice of it without anything to dip. I tried it this way and it was delicious! Leave a knife out when serving to allow for this option.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: appetizer
Method: baked
Cuisine: american