Brie en Croute with Almonds and Cranberries (serves 2)
1 3" round of brie (yes, the canned kind, but it does end out nice) 2 sheets phyllo dough 1/4 cup sliced cranberries 2 tbsp sugar 4 tbsp water 1/8 cup sliced almonds butter 1 egg
Brush one sheet of phyllo with melted butter; lay the second sheet on top. Brush half of the phyllo with butter; fold in half; brush half the phyllo with butter; fold in half again. (i.e. two buttered sheets folded into quarters.)
Throw the cranberries, sugar, and water in a small pot and heat till bubbly and cranberries have softened somewhat. Let cool.
Put the cranberry "jelly" in the middle of the phyllo; lay the almonds overtop. Put the brie on top of this, and fold the phyllo around all of it.
Place the wrapped brie on a baking sheet, phyllo seam down, and brush with a beaten egg.
Bake at 375 for 30 minutes. Very nice. Makes a nice individual serving size, as well.
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