Phyllo Wrapped Baked Brie with Red Pepper Jelly

Crispy phyllo pastry, warm gooey cheese, and tangy red pepper jelly. This easy appetizer is one you’ll be sure to add to your regular rotation.

Easy, classy appetizer

Phyllo Wrapped Baked Brie with Red Pepper Jelly
  • 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 red pepper jelly
  1. Preheat oven to 350 degrees.
  2. Lay phyllo pastry on counter.
  3. Centre the brie on top of the pastry. Spread the jelly on top of the brie.
  4. Bring one corner of the pastry over top of the cheese. Follow with remaining corners.
  5. Brush the top with melted butter.
  6. Repeat with each remaining sheet.
  7. With the top sheet of pastry, twist closed at the top.
  8. Brush entire package with melted butter.
  9. Bake for 25-30 minutes.


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