Ingredients
Units
Scale
For the Brie
- 8 ounce brie wheel, paper removed
- 4 phyllo sheets, thawed
- 1 cup whole cranberry sauce*
- 1/2 cup pomegranate arils
- 1/3 cup pistachios, shelled
- 1 tablespoon unsalted butter, melted
For the Cranberry Sauce*
- 12 ounces fresh cranberries
- 1 cup white sugar
- 1 cup water
- 2 cinnamon sticks
- Zest of 1 orange
Instructions
- Make cranberry sauce: In a small saucepan, bring sugar and water to a boil. Add cranberries, orange zest, and cinnamon sticks. Reduce heat to a simmer. Cook for 10 minutes. Remove from heat and cool completely. Chill until ready to use.
- Preheat oven to 400˚F. Grease a baking sheet.
- Put half of the pistachios in a ziplock bag and crush them with a rolling pin. Set aside.
- Place one sheet of phyllo dough onto a cutting board and gently brush with butter. Place another sheet of phyllo on top of the first sheet and gently brush with butter. Place a third sheet crosswise on top of the first two and gently brush with butter. Repeat this with the last sheet of phyllo dough.
- Place the brie wheel on top of the stacked phyllo dough.
- Top the brie with 3/4 cup of the cranberry sauce, the crushed pistachios, and half of the pomegranate arils.
- Lift the phyllo dough up over the brie and twist together into a bundle over the center of the brie. Brush with the remaining butter.
- Bake for 15-20 minutes until golden.
- Remove and let cool for 2 minutes. Top with remaining cranberry sauce, pomegranate arils, and the shelled pistachios.
- Prep Time: 5 mins
- Cook Time: 15 mins