Amber Marshall's Apple-Raspberry Brie Pastry Recipe

Ingredients

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7 sheets frozen filo, thawed
13 ounces brie cheese (1 wheel)
1/3-1/2 cup butter, melted in microwave
16 ounces of raspberry jam (1 jar)

Cinnamon
1-2 apples (depending on the size), peeled
2 dozen fresh raspberries (approximately)

Nutritional

Serving Size: 1 (333.3 g)
Calories 800
Total Fat - 50.5 g
Saturated Fat - 11 g
Cholesterol - 23 mg
Sodium - 440.5 mg
Total Carbohydrate - 73.5 g
Dietary Fiber - 13.8 g
Sugars - 10.7 g
Protein - 16.5 g
Calcium - 267.1 mg
Iron - 4.1 mg
Vitamin C - 50.5 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350F.

Step 2

Layer the filo sheets, rotating the orientation of each sheet from the previous one to create a fanned effect. Brush each sheet with melted butter as you place each one in place.

Step 3

Cut off the top layer of wax from the brie wheel (do NOT cut wax coating off sides and bottom) and place in the center of the filo sheets.

Step 4

Spread whatever amount of the jam suits your taste over the top of the brie.

Step 5

Keeping the top 6 filo sheets together, fold them over the brie and jam, fanning as you go around. Then tuck the "tail" that is left over under the brie and place in a brie baker. (Discard the 7th sheet, which is just to give you a "buffer" between the other sheets and the counter while you're working.)

Step 6

Brush butter generously over the top. With a cinnamon shaker, dust the top with cinnamon.

Step 7

Slice the apples horizontally. Carefully remove the seeds from one of the slices leaving a star pattern and place on top of the brie. Cut the other slices in half, removing the seeds, and place around the sides of the brie with the rounded edges on top.