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PHYLLO-WRAPPED BRIE WITH BLACKBERRIES
1/2 - 3/4 cup blackberry preserves (depends on size of Brie you use)
1/4 - 1/2 cup toasted, chopped walnuts
1 package frozen Phyllo dough (half of package), thawed
1 Baby Brie cheese wheel (13-20 oz.)
6 Tbsp melted butter
1 cup fresh blackberries (I actually bought a large package of Blackberries from Costco and used half of the package to make preserves. Cook berries with small amount of water, 1 tsp lemon and sugar to taste until cooked down and thick. Chill before using).
Preheat oven to 350°F.Unroll the Phyllo and keep covered with moist towel. Place one piece of dough on oven safe plate; brush with melted butter. Repeat with 2nd piece of dough, brush with butter. Place next piece of Phyllo at right angle to first two sheets; creating a cross effect; butter dough. Repeat with 2nd piece of dough. Continue to build package by alternating in this same way until you have used 8-12 pieces of Phyllo. It is important to keep the stack of dough covered with the moist towel while working; Phyllo dough is extremely thin and will dry out and become unusable if not kept moist while working with it.
Cut rind off cheese; discard rind. Place cheese in center of pastry. Spoon preserves onto cheese. Top preserves with toasted walnuts.
Fold up edges of pastry carefully around Brie into the center and pinch edges of dough together.
Butter one more piece of dough and roll up starting with the long edge. Roll this 'rope' into a circle and place atop pinched dough, forming a flower. Brush entire outside of Phyllo with melted butter.
Bake cheese until pastry is golden brown, about 20 minutes. Let cool 15 minutes. Surround with fresh fruit, crackers or baguette slices - we like the small toasts available at Whole Foods.
The package may split while baking, the more slices of pastry you use, the less likely this will happen!
Blackberry preserves and fresh fruit can be substituted with fruit of your choice - raspberries, strawberries or dried cranberries/fresh cranberry sauce.
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