Ingredients
* 6 phyllo pastry sheets, thawed
* 1/3 cup butter, melted
* 3/4 lb brie round, chilled (I use a triple cream brie)
* 1/4 cup Gulf Islands Gourmet raspberry/jalapeno jelly
Directions
1
Preheat oven to 350 degrees.
2
Place brie on flat surface and with sharp knife, slice Brie in half horizontally.
3
(This is much easier to do if Brie is nicely chilled first).
4
Spread Gulf Islands Gourmet raspberry/jalapeno jelly on bottom half of Brie and then replace top half of brie and set aside.
5
Using a pastry brush, brush butter on first sheet of phyllo, place a second sheet on top at roughly a 30 degree angle, brush with butter, place third sheet on top at roughly a 30 degree angle from the first, brush with butter and continue until all sheets have been used.
6
(The reason for placing the sheets on angles is that you'll end up with a larger surface which makes for easier wrapping and it also gives you a more interesting presentation as you bring all the sheets together).
7
Place Brie in centre of phyllo and gently pull all the sheets up and over the Brie, twisting closed at the top.
8
Arrange the sheets in the"twist" in various directions.
9
Brush entire package with melted butter.
10
Bake for 30-35 minutes.
11
Set aside for 5-10 minutes before serving.
12
Serve with crackers or thinly sliced baguette.
