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Maple Pecan Apple Stuffed Brie

Prep Time:
5 min

Total Time:
20 min

Makes:
8

1/2 of a small tart apple, finely chopped

1 Tbsp. finely chopped toasted pecans or walnuts

2 Tbsp. maple syrup

4 sheets frozen phyllo, thawed

2 Tbsp. butter or margarine, melted

1 pkg. (125 g) KRAFT Brie Cheese

PREHEAT oven to 400°F. Mix apple and pecans in bowl. Stir in maple syrup. Set aside.

BRUSH 1 phyllo sheet lightly with melted butter. Top with remaining 3 phyllo sheets, brushing each layer with butter. Cut 10-inch circle from stack.

CUT cheese in half horizontally. Place 1 cheese half in centre of phyllo stack; top with half of the apple-nut mixture. Top with second cheese half and remaining apple-nut mixture. Wrap phyllo around cheese, folding phyllo as needed to completely enclose cheese. Brush with remaining butter. Place on baking sheet or pie plate.

BAKE 15 min. or until golden brown. Serve immediately with Christie Crackers or apple slices.

Kraft Kitchens Tips

Cooking Know-How

Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together.

Creative Leftovers

Cut strips in the remaining phyllo trimmings. Sprinkle with ground cinnamon and sugar. Twist strips to get several coils in each. Bake on baking sheet with cheese for last 5 min. of baking time or until crisp golden brown. Sprinkle with icing sugar. A great edible garnish to dress up the appetizer.

Make it Easy

Use a clean pair of kitchen scissors to cut out the phyllo circle.

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