Butter and Filo are BFF’s. They always get along and rarely do you see them separated. Pair those two with the likes of the even-more-buttery Brie cheese and the sweet flavors of apples and figs and we have a party. This is Greek-meets-French and because we’re wrapping and baking this tasty and popular French soft cheese in Filo, it’s Greek to me.
This simple and quick appetizer proves delicious enough for dessert. Try not to eat it all in one sitting. By yourself. I dare you.
1 Wheel of Brie
Apples – sliced (Tip: save time and and flavor by using canned/jarred apple pie filling.)
Dried figs – rough chopped
Walnuts – rough chopped
10-12 Filo sheets
In a small bowl, combine apples or apple pie filling with chopped figs, chopped walnuts and a dash or two of cinnamon. Place a sheet of filo on a small cookie sheet and butter generously with a pastry brush. Place another sheet of filo on top and butter again. Do this about 5-6 times so you have a nice thick layer of buttered filo sheets. Place the Brie wheel in the middle of the buttered sheets. Pile on the mixture of apples, figs and walnuts. Wrap the filo sheets around to the top of the mixture. It’s ok if they do not cover the mixture. Butter the sides and top.
Cover the top of the Brie with a sheet of filo and butter. Do this again about 5-6 times. Tuck the top sheets under the Brie and butter generously. Bake at 400° for 20-30 minutes or until golden brown. Let rest for 5 minutes and serve warm with sliced apples, pears and crackers.
©2014 by Alexandra Salidas Roll, Figs & Feta.
Recipe by Alexandra Salidas Roll of Figs & Feta. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!