Baked brie is a fabulous party food that never goes out of style. Best of all, for busy parents, it is really easy to make ahead of time. Wrap it in filo dough and leave it in the fridge until you are ready to bake it. This way you’ll always be able to serve it fresh out of the oven! The jam and almond toppings pair well with the creamy brie, giving it a subtle sweetness and buttery crunch. In this recipe, I used apricot jam, but any other sweet jam like fig, cherry or blackberry would be absolutely delicious.
Baked Brie in Filo with Apricots & Almonds
6-8 sheets filo dough, thawed in the refrigerator
2 tablespoons unsalted butter, melted
1 round brie (about 5 to 6 inches in diameter)
3 tablespoons jam (apricot, cherry or fig work exceptionally well)
1 tablespoon slivered almonds
1. Preheat the oven to 375ºF.
2. Brush sheet of filo dough with the melted butter. In the center of this sheet, spread the almonds evenly in a circle about as wide as the brie. Then top the almonds with the jam, spreading it with the back of a spoon so that it evenly covers the almonds. Place the brie on top of the jam and fold up the filo dough — first the sides, then the ends — like you are wrapping a present.
3. Brush a second sheet of filo dough with butter. Place the wrapped brie in the middle of it, and wrap it up again. Repeat the butter/wrap process until all of the filo sheets are used up.
4. Flip the wrapped brie, and place it seam side down in an oven-proof baker. Brush the tops and sides with the remaining butter. Bake for 30 minutes or until the filo has puffed up and is golden brown. Serve hot with a spreading knife, melba toasts and crispy crackers.