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Phyllo-Wrapped Brie with Fig Preserves and Toasted Walnuts

Prep 25 min
Total 45 min
Servings 12

Fig preserves and walnuts add wonderful flavor to this phyllo wrapped brie - a perfect French appetizer for your guests. MORE + LESS -

Ingredients

tablespoon butter or margarine

1/3

cup chopped walnuts

sheets frozen phyllo (filo) pastry (18x14 inch), thawed

tablespoons butter, melted

round (14 to 15 oz) Brie cheese

1/3

cup fig or ginger preserves

Assorted crackers or sliced fresh fruit, if desired

Steps

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1

Heat oven to 400°F. Spray cookie sheet with cooking spray. In 8-inch skillet, melt 1 tablespoon butter over medium heat. Cook walnuts in butter, stirring frequently, until golden brown; remove from heat.
2

Place 1 sheet of phyllo pastry on cutting board; lightly brush with some of the melted butter. Place another sheet of phyllo on top; lightly brush with some of the melted butter. Place remaining sheet of phyllo crosswise over first two sheets; brush lightly with some of the remaining butter.
3

Remove paper from cheese; leave rind on. Place cheese round on center of phyllo sheets. Spoon fig preserves and walnuts over cheese. With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little). Brush with remaining butter. Place on cookie sheet. If desired, cut shapes from remaining phyllo dough scraps. Place on top of dough; press lightly to secure.
4

Bake 15 to 20 minutes or until golden brown. Cool on cookie sheet on wire rack 15 minutes before serving. Serve with crackers and additional preserves, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 24%
Saturated Fat 9g 44% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 270mg; 11%
Potassium: 80mg; 2%
Total Carbohydrate: 10g; 3%
Dietary Fiber 0g 0% Sugars 5g
Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;