Raspberry & Nut Baked Brie

Today we celebrated my niece Kirstie’s 18th birthday with a fun party.  Not to sound old but it seems like last week she was just a little kid and now she’s an amazing young woman who I love hanging out with.  I got to meet a lot of both my sister and Kirstie’s friends which was really cool.  My hubby and I had a great time and I contributed my taco dip (posted) which is always a huge hit  My sister Sandy made her Baked Brie recipe which I just love.

I asked her to send me the recipe and had a moment of shock when I read it.  Her version is not vegetarian, however with a quick change from jelly to jam we are veg approved!  I just have to get over my own disappointment for letting it slip by, and enjoying it so much while not realizing the recipe didn’t correlate with my principles!  On occasion I guess it happens to all of us.

She’s made this a couple of times once using refrigerated crescent rolls and today using phyllo dough.  The crescent version may be a little easier to make since phyllo can be tricky and you have to work very quickly when using it.  Personally I like both and it’s recipes like this that make it so difficult to go totally vegan.  I’m sure I’ll get there one day, slowly and surely, it’ll happen.  In the meantime find a reason to make some brie, it’s so good!

Ingredients

1 8 oz round of Brie

1 package of phyllo dough thawed, or 1 container of crescent rolls

Several tablespoons of raspberry jam

A few tablespoons of sliced almonds or chopped walnuts

a few teaspoons of brown sugar

egg

Directions

Defrost phyllo or unroll crescent rolls making sure to work seams together and  place brie on top, add quite a bit of jam on top, sprinkle the nuts and  top with some brown sugar. Wrap the Brie completely with the dough. If there is a lot of extra  Phyllo dough, tie on top with kitchen string. Mix egg and brush on top for nice browning. Bake about 20 minutes at 425 till lightly brown.  Serve by slicing into wedge or pie like pieces.

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