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Prep 10min
Total30min
Servings6
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Ingredients
1
egg whisked with 1 tbsp water (for egg wash)
2
tablespoon capers
2
tablespoons sliced black olives
2
tablespoons chopped sundried tomatoes
1
lb wheel of Brie cheese (about 5 inches in diameter)
5
sheets phyllo dough
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Steps
1
Preheat oven to 350°F.
2
On a parchment paper or silicone mat-lined baking sheet, place four sheets phyllo dough, one horizontal, one vertical, and two diagonal (to create as much of a circle as is possible) on top of each other in center of baking sheet.
3
Slice Brie wheel in half widthwise and set one half on the phyllo dough in the center, cut side up.
4
Pile sundried tomatoes, olives and capers on top of the Brie. Top with the other half of Brie, cut side down.
5
Carefully wrap the phyllo dough over the Brie, brushing with the egg wash to secure. Top with remaining sheet of phyllo dough and brush again with egg wash, peeling off any scraps.
6
Bake Brie for about 20 minutes, or until dough is a crisp golden brown. Remove from oven and let sit for about 20-30 minutes to cool before serving with water crackers, apples and vegetables for dipping.
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No nutrition information available for this recipe
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