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Phyllo-Wrapped Baked Brie with Spiced Boozy Cranberry Relish & Crostinis
Phyllo-Wrapped Baked Brie with Spiced Boozy Cranberry Relish & Crostinis
Brandon Goodwin / TODAY
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(141 rated)

Store-bought Phyllo dough can help turn basic ingredients like cheese and relish into elegant hors d’Oeuvres.


  • Cranberry Relish

    • 2 cups dried, sweetened cranberries
    • 1/2 cup water
    • 1/2 cup fresh orange juice
    • 1 tablespoon ginger, minced
    • 1 teaspoon orange zest, finely shredded
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon Grand Marnier
    • 2 dashes of Tabasco
    • 1 wheel Brie
    • 1 package Phyllo dough
    • 1 baguette, sliced for crostinis


For Relish:

Place dried cranberries and water in a bowl let soak for 1 hour to rehydrate. Transfer cranberries and liquid to a medium sized sauce pan over medium heat. Add orange juice, orange zest, Grand Marnier, Ginger, Salt & Pepper to the cranberries. Simmer for 10 minutes until liquid reduces. Remove from heat and allow to cool.

For Brie:

Brush a large baking sheet with melted butter. Unroll Phyllo dough. Cover the dough with plastic wrap, and a damp towel. Transfer 2 sheets of dough to a clean surface to work on. Using edge of work surface, stack 2 sheets of Phyllo parallel to side of work surface. Imagine you are going to build a rectangular box using the Phyllo, then trim the edges, to place your brie. Begin to build each side, brushing with butter to help hold in place. Layer until you have a closed box, you should use about 12 sheets of Phyllo. Using a sharp knife, trim Phyllo so corners are rounded. Once all Phyllo is trimmed you should have a cylinder. Place brie in the center of Phyllo. Spread 1 ½ cups cranberry relish evenly over cheese. Cover top of cheese with 2 layers of Phyllo dough. Tuck in edges of Phyllo dough so corners are even and neat. Brush Phyllo again with butter. Using a spatula, transfer Phyllo to baking sheet. Chill in fridge for at least 3 hours. When ready to bake, preheat oven to 400 degrees F. Bake until pastry is golden brown about 25 minutes. Serve with toasted baguette.

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