The ladies' (and men who are secure enough in their masculinity to admit it) favorite hors d'œuvre that enchants many a holiday party and family feast during the colder seasons. Oh wait, I forgot I live in Southern California. Well, at least we pretend it gets cold giving us excuses to indulge in super rich foods, i.e. cheese laden with nuts baked with buttery pastry, worthy of minus 10 degree weather, whatever that feels like. We weren't out shoveling snow for the last hour entitling us to extra helpings of butter. Nope, we were prancing around in our scandalous nike running shorts - equipped with stunner shades, mind you, washing our cars so we can look that much more stylish while inching by on the 405 traffic nightmare.
So worthy of baked brie.
1 large wedge of brie (1/2 - 1 lb)
5 sheets phyllo
1/2 cup nectarine preserves (I used nectarine jam from St. Anthony Greek Orthodox Monastery, made by monks)
1/2 cup salted pistachios
1/2 cup butter
1. Heat oven to 375 °F.
2. Melt butter in a small bowl.
3. On a cooking sheet, layer phyllo sheets sprinkling melted butter in between.
4. Place brie on top of layers in the center.
5. Top with pistachios, saving a few for the top.
6. Top with nectarine preserves.
7. Fold up side of phyllo to cover brie stack and seal with remaining butter.
8. Cut a few slits on top and top with saved nuts.
9. Bake for 20 minutes or until browned.
10. Wait at least 15 minutes before cutting.