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Caramel Pecan Brie

Source of Recipe


Southern Lady, November/December 2010



List of Ingredients



• 1 (4-inch) Brie round
  
• 4 sheets frozen phyllo pastry, thawed
  
• 4 Tbsp butter, melted
  
• ¼ cup hot caramel topping
  
• ¼ cup chopped glazed pecans
  
• Vanilla wafers, graham crackers, green apple slices
  






Instructions



1. Preheat oven to 350° F.
   Trim rind from top of Brie round; set aside. Cut 1 (9-inch) square of heavy-duty aluminum foil; place on a baking sheet.
   
   
2. Unfold phyllo dough. Cut phyllo into an 8½-inch square, cutting through all layers. Place one sheet of phyllo on aluminum square. Brush sheet with some of the melted butter. Repeat process with remaining phyllo and butter to make 4 layers on the aluminum square. Place Brie round in center of phyllo square. Bring edges of foil up, pressing lightly against Brie, to form a phyllo "bowl" for Brie, using foil to hold up phyllo. Spoon caramel topping over Brie round, spreading to edges. Sprinkle evenly with pecans. Bake for 10 minutes, or until phyllo is lightly browned. Remove from oven, and let stand for 5 minutes.
   
   
3. Gently peel back foil. Using a wide spatula, transfer phyllo-wrapped Brie to serving dish. Serve with vanilla wafers, graham crackers, and green apple slices, if desired.
   
   Makes 1 round.