Things to do with Filo OOP (was Re: OT - Re: SC - Filo Dough Things)

[D. Clay-Disparti]

I thought I had died and gone to heaven when I first had baked brie....this recipe is
so over the top!!!!  I now know I have gone to heaven!

Isabella/Dee

Shari Burnham wrote:

> Go one step further with that recipe: place several sheets of file dough brushed
> with just a little butter, slice a wheel of brie so you have 2 circular sections
> about the same thickness(I buy my brie in circles about  6" across) place apricot
> preserves (jam or jelly does not taste as good) on the brie and place in the filo
> dough with preserve side up.  place other section of brie on top, placing more
> preserves on the top part of that brie, so the layering goes: filo dough, brie,
> apricot preserves, brie, apricot preserves.  carmelize onions with a bit of
> garlic and butter, then top the brie combo, and fold the filo dough around it.
> bake until just a bit brown, and serve with granny smith apples and dark rye, I
> prefer pumpernickel.  It was a good appetizer in my Vegetarian Times magazine,
> I've made it for mundane dinners and as a take along, since you can make it but
> not bake it, wrap it in foil, then take it to the hostesses house and heat n eat.
>
> Bonne wrote:
>
> > how about this one:
> >
> > layer several sheets of filo dough on a baking sheet.  place a wheel of brie
> > in the middle, top with apples as for apple pie, fold the filo over the top,
> > bake.  cut tiny slices to serve.  I'm not a fan of brie, but brie lovers at a
> > party over the holidays adored it.
> >
> > Bonne
> >
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