Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Wheel (16-oz) of Brie |
| 3 | Sheets Phyllo, thawed |
| Pam, butter flavored | |
| 4 | Oz. Quality Apricot Preserves* (up to 6) |
| 2 ounces | Apricot Brandy (opt) |
| Melted Butter | |
| Whipping Cream (opt) |
Turkish Variation, Americanized Preheat to 350@f.
Line a baking sheet with Parchment. ALT: Line with foil and spray with Pam.
Stir the brandy (opt) into the Preserves.
If using, stir 2 T of the whipping cream into 3 oz. melted butter.
Dice the brie in 1" dice. Unwrap 1 sheet phyllo and lay on clean dishtowel. Spray generously with Pam. Repeat with the other sheets.
Starting 2" from the ends and 1" from the edge, make a 2" wide layer of brie cubes lengthwise. Top with the Preserve mixture.
Use the dishtowel to roll jelly-roll fashion. Fold the ends under and gently transfer to the baking sheet, forming into a wreath.
Baste with the butter or butter mixture. Bake for 30 min. or until golden. Transfer to a serving plate and cool a bit. Garnish with a holly sprig.
*I use the French stuff with the black lid. Can't think of the name.
Alzheimers. Hehehehe...
Posted to FOODWINE Digest 27 November 96 Date: Wed, 27 Nov 1996 13:50:09 -0600 From: Mike <cyberh@...>