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