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“Now…’That’ Was a Full-On Kiss” Maple-Pecan Apple Stuffed Brie

Yields1 Serving

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 ½ small tart apple, finely diced
 1 tablespoon finely chopped, toasted pecans (or walnuts if you prefer)
 2 1/2 tablespoons pure maple syrup (Dark Canada No 3 or similar if possible as it adds more intense flavour, otherwise use whatever you have)
 6 sheets frozen phyllo, thawed
 2 tablespoon butter, melted
 1 - 5-6 inch diameter medium sized round of brie cheese
1

Preheat oven to 400°F (or your BBQ, as was the case during this cooking class. See my Blog for the riveting story!)

2

Mix apple and pecans in bowl. Stir in maple syrup and set aside.

3

Cut 6 phyllo sheets into squares large enough to ‘wrap’ up brie (as you would a gift)! Tip: Measure phyllo by placing the brie in the centre of the sheet to see how much pastry you need and then trim accordingly. Brush 1 sheet lightly with melted butter. Place phyllo sheets onto large baking sheet or pie plate. Top with remaining 5 phyllo sheets, brushing each layer with butter.

4

Cut cheese in half horizontally. Place 1 cheese half in centre of buttered phyllo sheets. Top with half of the apple-nut mixture. Top with second cheese half and remaining apple-nut mixture. Wrap phyllo around cheese, (as you would a gift… sound familiar?), folding phyllo as needed to completely enclose cheese. Brush with remaining butter.

5

Bake 15 minutes 15 Minutes, or until golden brown. Serve immediately with crackers, sliced baguette or apple slices (or a combination of these.)

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