Baked Brie and Red Pepper Jelly Wrapped in Phyllo Pastry
45 mins (prep 10, cooking 35)
7 ingredients
8 servings
This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.

Categories:  served-hot , 5-ingredients-or-less , <-60-mins , easy , presentation , spreads , cheese , brunch , appetizer , eggs~dairy , time-to-make ,
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Serving Size (53.26 g)
Servings 8
Amount per Serving
Calories 212.72 Calories from Fat 177.93
% Daily Value *
Total Fat 19.77g 243.29%
Saturated Fat 12.47g 498.71%
Trans Fat 0.32g %
Cholesterol 63.72mg 169.92%
Sodium 330.87mg 110.29%
Total Carbohydrate 0.2g 0.53%
Dietary Fiber 0.0 g 0.0%
Sugars 0.2 g %
Protein 8.91g 142.52%
Vitamin A 498.11IU% Vitamin C 0.0mg%
Calcium 80.61mg% Iron 0.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sheets, round, red pepper jelly