I apparently suck at Fillo Dough, so my brie square burst open while baking making more of a Brie Soup; ugly as this looks, it still tasted delicious!
Mike and I first tasted this appetizer at a dinner party hosted by our friend, Vanessa. The recipe came originally from her sister, Tiffany. The Perkin's sisters were born and raised in Louisiana, so you can't go wrong with any recipe they pass along, but this one in particular has a special place in my heart (and my stomach). Served with butter, brown sugar and pecans, it's an amazing southern take on a simple appetizer. Pairs beautifully with Mulled Apple Cider.
2 Brie Wedges
4 Sheets Fillo dough
1 Stick Butter (plus extra for sealing dough)
1 cup chopped pecans
1 cup Brown Sugar (plus 1-2 Tbsp extra)
Crackers for Serving (I like Breton Crackers, but you can use anything you like)
Follow instructions on fillo dough box to bring dough to room temperature (for frozen dough, this usually means letting the box sit out for 2 hours, or in the fridge overnight.)
Preheat oven to 350 degrees.
Lay out about 4 sheets of fillo dough.
Take the outer white layer off the brie, then put two wedges together to form a square (this step is much harder then it sounds. I recommend keeping each piece of brie in the fridge until right before use; my second piece had sat out a bit and was melting and sticking to everything as I tried to get off the coating.)
Sort of a square...
The remnants of brie coating
In a separate bowl, melt one stick of butter, and pour in 1 cup of chopped pecans. Add brown sugar until the butter is no longer runny (approx. 1 cup).
Pour 1/2 of the mixture over the brie, then wrap the fillo dough around the brie, covering completely. You might have to add more dough around on top to make it a perfect square. Additional melted butter on top can help seal the dough and make it nice and brown when it cooks.
The sticky brie tore away an interior piece of dough, and therefore did not properly seal
Put in the oven for around 20 minutes, then add the rest of the butter/brown sugar mixture.
Put it in the oven again for an extra 10 minutes, or until the butter/brown sugar mxture begins to caramelize.
Serve with crackers and enjoy!