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    Baked Brie with Mushrooms, Walnuts, and Dried Cranberries

    Source of Recipe

    From "The Cheese Lover's Cookbook & Guide" by Paula Lambert

    Recipe Introduction

    "My friend Kris Ackerman is famous for her baked Brie, which she first developed for her cooking school. Her students and friends loved the recipe so much that now she has a business selling the cheeses, ready to bake. The Brie is baked at the last moment and emerges from the oven encased in a feathery golden-brown phyllo crust that come up around the cheese like a wispy collar. Mushrooms, walnuts, and cranberries add a sweet and savory accent to the warm cheese. It's a perfect appetizer for a cocktail party. This recipe calls for a mini Brie. If you are having a large party, use a large Brie and double the other ingredients."

    List of Ingredients

    ◦ 1 whole mini Brie (1 pound)
    ◦ 1 tablespoon cognac or brandy
    ◦ 2 teaspoons unsalted butter
    ◦ 4 ounces mushrooms, trimmed and sliced (1 cup)
    ◦ ¼ cup walnuts, toasted and coarsely chopped
    ◦ 1 tablespoon dried cranberries or dried cherries
    ◦ 10 sheets frozen phyllo dough, thawed and cut into 12-inch squares
    ◦ 4 tablespoons (½ stick) unsalted butter, melted
    ◦ 1 bunch grapes, for garnish (optional)
    ◦ 1 baguette, sliced, for serving


    Place the cheese on a plate, pierce the top of the cheese with the tip of a knife in several places, and drizzle the cognac over the cheese. Let stand at room temperature while you prepare the other ingredients.

    Melt the butter in a large skillet and sauté the mushrooms over high heat until golden brown. Remove from the heat and set aside to cool. Arrange the cooled mushrooms on top of the Brie, followed by the walnuts and cranberries. Set aside.

    Lay the phyllo dough sheets on a dry work surface and cover with a damp towel. Brush a baking sheet with some of the melted butter. Lightly brush a sheet of phyllo dough with melted butter. Lay the dough on the cookie sheet. Repeat the process with four more sheets, laying each one at an angle to the previous one. Brush four more sheets of dough and lay them at angles to each other on top of the cheese. Pick up the cheese, tuck the overhanging pieces of dough under it, and carefully center the cheese on the sheets of dough on the baking sheet. Gather up the edges of the bottom layers of dough and bring them up toward the top of the cheese. Brush the remaining sheet of dough with melted butter and tear it into 2-inch strips. Wrap the strips around the cheese to create a smooth collar. Brush the collar with additional butter. Cover the Brie loosely with plastic wrap, and refrigerate until ready to bake.

    About 30 minutes before serving, preheat the oven to 400° F.

    Place the Brie in the oven and bake for 20 minutes, or until lightly browned. Remove from the oven and let cool for 10 minutes. Transfer the Brie to a serving platter. Garnish with grapes if desired and serve with the bread.

    Serves 6 to 10




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