Ingredients:

  • 8 oz (225g) Brie cheese, chilled
  • 6-8 sheets (150g) Phyllo dough, thawed
  • 3 tbsp (42g) Unsalted butter, melted
  • 1 egg (50g), beaten
  • 2 tbsp (15g) Sliced almonds

Instructions:

  1. Carefully score the top rind of the chilled brie in a crosshatch pattern, being careful not to cut deep into the cheese.
  2. Lay one sheet of phyllo on your workspace and brush lightly with melted butter. Repeat this process for 6-8 sheets, stacking them on top of each other.
  3. Place the brie wheel in the center of the phyllo stack.
  4. Fold the phyllo edges over the cheese, overlapping them to create a tight parcel.
  5. Wrap the parcel snugly in aluminum foil, leaving about a half-inch of space at the top for the egg wash.
  6. Brush the exposed top of the phyllo with the beaten egg wash and sprinkle with sliced almonds.
  7. Bake at 375°F (190°C) for 20-25 minutes until a deep mahogany color is achieved.
  8. Remove from oven and let the brie rest for 15 minutes before unwrapping to allow the cheese to set slightly.