Ingredients
375g Antoniou Fillo Pastry
200-250g brie cheese
1/2 cup olive oil
1/2 cup za’atar
2 long sprigs rosemary, cut into smaller bunches
Thyme & honey, to serve
Method
Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to 200 degrees Celsius, fan forced.
Place the brie in the centre of an ovenproof serving platter or large baking tray. Score the top of the brie in a criss cross pattern.
Lay a sheet of Filo pastry onto your workspace, with the long side of the Fillo Pastry facing you. Sprinkle 2 teaspoons of za’atar over the pastry. Place another sheet of pastry on top and brush with oil. Using your fingers, fold the pastry in a concertina design. Wrap the folded Fillo Pastry around the cheese. Repeat with remaining Fillo Pastry, za’atar and oil.
Slot the small sprigs of rosemary evenly around the pastry.
Bake for 10 minutes. Cover the brie with a piece of foil. Return to the oven for a further 5-10 minutes, or until the pastry is golden.
Drizzle with honey and sprinkle with thyme and extra za’atar. Cut pastry into serving sizes and serve immediately.
Watch how to make a Fillo & Brie Centrepiece