Ingredients
5 Antoniou Fillo Pastry
100 g butter, melted
2 x 500 g halves of Brie cheese or alternatively use a 1 kg wheel
1 tbsp honey
500 g blueberries
250g strawberries, hulled and sliced
Recipe tips
Remaining Fillo Pastry
Be sure to roll the remaining, unused Fillo Pastry back up and seal tightly in it’s plastic and box for use at a later time.
Resting time
The resting time in this recipe is critical to ensure all the cheese doesn’t completely run out of the Fillo casing when you begin cutting and serving the Fillo baked brie.
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge and allow it to come up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius and line a rectangular baking dish with baking paper.
Take one sheet of Filo Pastry and lay it on a clean bench with the shorter edge facing you and brush liberally with butter. Repeat with 4 more sheets, laying them out in a star shaped stack.
Place the two 500g Brie halves in the centre and fold over to make a neat parcel for the cheese, ensuring it is snug and secure.
Turn the cheese around and place on lined baking tray and brush the flat top and sides with more butter. Bake in the oven for 25 minutes until golden brown.
Remove the Fillo baked Brie from the oven and allow to rest for 20 minutes.
Combine the honey and berries in a bowl and serve over the top of the Brie prior to serving with crackers.
Recipe, styling and video by Souvlaki for the Soul.