-
1
*You will need a brush for this recipe.
-
2
Preheat oven at 425F.
-
3
I usually buy a round brie and I cut one inch squares from it.
-
4
Put about a teaspoon of dijon mustard and a teaspoon of cranberry preserves on each square.
-
5
Take half of a sheet of phyllo pastry, brush it with melted butter and wrap it around the cheese square.
-
6
Do the same with the other half of the phyllo sheet.
-
7
Make sure it is well wrapped because when it bakes, we want to avoid the cheese melting and leaking out of the package.
-
8
Take another half of a phyllo pastry sheet and brush it with melted butter.
-
9
Wrap the cheese package in it but this time make a bow on top by gently twisting the top so it stays this way.
-
10
Put melted butter around it to make it hold better.
-
11
Repeat until you run out of cheese and phyllo.
-
12
Place the little packages on a cookie sheet covered with parchment paper and bake it in the oven on the middle rack for about 10 minutes.
-
13
You can also do the same thing but with the whole piece of cheese.
-
14
Slice the whole cheese in half horizontally and spread dijon mustard and cranberry preserves between the two slices.
-
15
Put the cheese slices back together (one on top of the other) and spread more dijon and cranberry preserves on top of the cheese.
-
16
Wrap the cheese with phyllo pastry, just like I mentioned but using whole sheets of phyllo.
-
17
Leave it in the oven for 20 minutes to make sure the whole cheese is melted.
-
18
Enjoy!
