The other night we got together to watch the French film La faute à Fidel… a very nice film showed in a French film festival recently at the University of Puerto Rico. I was not able to attend the original showing, so my friend Laura’s mother, who’s a film buff and loves to buy films, lent it to us for a night of French movies and of course, French food…
I’ve been meaning to make a different version of the Camembert Chaud at the Bistro de Paris restaurant we love so much… where they take a round of camembert cheese, take the top off and warm it up in the oven and serve with French bread toasts, walnuts and sour apples.
I wanted to see if I could challenge myself and work with some phyllo dough I had bought and was always afraid of using. I always do that, I like things at the market, but then leave them in the fridge or the pantry and do not use them immediately. I built myself some courage and this is what turned out…
STUFFED BAKED BRIE
A 4.5 ounce round of Brie cheese 2 tbs of guava jelly 1 ½ tbs toasted walnuts, cut into small pieces 2 tbs caramelized onions – recipe here 4 sheets of whole-wheat phyllo dough – defrosted 4 tbs of butter, melted Canola spray
- Take a baking sheet and line with parchment paper. Spray with canola oil.
- Take one piece of the phyllo dough and place on top of baking sheet. Brush lightly but evenly with melted butter using a pastry brush. Place the second sheet of phyllo crosswise, perpendicular to the first sheet. Brush again with the melted butter. Place the third sheet of phyllo diagonal to the frist two, as if covering the spaces left open by the first “cross”. Brush again with melted butter and place the fourth and last phyllo sheet perpendicular to the 3rd sheet, therefore creating another cross with the sheets. Spread the last sheet with the remaining butter.
- Cut the brie cheese into two halves, creating a top and a bottom half. We’ll be making a “sandwich” using the two brie halves.
- Place the bottom half of the cheese in the middle or the phyllo sheet stack. Spread the caramelized onions on on top of the brie half. Now, spread the guava jelly on top of the onions. Place the walnuts pieces on top of the guava jelly. And now top everything off with the remaining half of brie cheese. It may get a bit messy, but it’s all good.
- Now you’ll start wrapping the brie with the phyllo… take one section and fold it over the cheese. Now try enveloping the cheese with another side… you’ll see you’ll have a lot of phyllo left over that you won’t know what to do with it. Just take it all and gather it on top of the cheese like making a bun… I just could not take pictures of this because my hands were so messy with melted butter.
- Place the stuffed brie in the fridge for about 30 minutes to set a bit…
- After 15 minutes have passed, pre-heat the oven to 450 F. When the oven is ready, bake the brie covered with a piece of parchment with a foil paper on top for about 10 minutes. Then take off the parchment/foil covering and let the phyllo get golden brown.
- Take out of the oven and wait about 2-3 minutes for the cheese inside to adjust to the temperature and cut and serve immediately after. We served them with water crackers and apple slices.
We loved the mixture of the tangy brie with the sweet guava jelly and onions. But I had a few mishaps and I want you to learn from my mistakes. So here are some tips when making this Stuffed Brie:
- Use the same baking sheet where you’ll bake the brie to set it up. I transferred the brie from that baking sheet to something smaller to put it in the fridge and I almost lost the entire bottom when transferring it back to the baking sheet to bake.
- The temperature of the oven is important… if the temperature is not that high, your phyllo dough takes longer to cook and get golden and might give your jelly an opportunity to seep out.
- This is not a good dish to assemble at home and transfer somewhere else to bake… I suggest you assemble and bake in the same premises. I have not tried yet the bake first and then transfer and reheat… if you do, let me know if it works better.
Hope you love it as much as we did…