“Now…’That’ Was a Full-On Kiss” Maple-Pecan Apple Stuffed Brie

By Jackie DeKnock  ,   

September 20, 2015

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½ small tart apple, finely diced

1 tablespoon finely chopped, toasted pecans (or walnuts if you prefer)

2 1/2 tablespoons pure maple syrup (Dark Canada No 3 or similar if possible as it adds more intense flavour, otherwise use whatever you have)

6 sheets frozen phyllo, thawed

2 tablespoon butter, melted

1 - 5-6 inch diameter medium sized round of brie cheese


Preheat oven to 400°F (or your BBQ, as was the case during this cooking class. See my Blog for the riveting story!)

Mix apple and pecans in bowl. Stir in maple syrup and set aside.

Cut 6 phyllo sheets into squares large enough to ‘wrap’ up brie (as you would a gift)! Tip: Measure phyllo by placing the brie in the centre of the sheet to see how much pastry you need and then trim accordingly. Brush 1 sheet lightly with melted butter. Place phyllo sheets onto large baking sheet or pie plate. Top with remaining 5 phyllo sheets, brushing each layer with butter.

Cut cheese in half horizontally. Place 1 cheese half in centre of buttered phyllo sheets. Top with half of the apple-nut mixture. Top with second cheese half and remaining apple-nut mixture. Wrap phyllo around cheese, (as you would a gift… sound familiar?), folding phyllo as needed to completely enclose cheese. Brush with remaining butter.

Bake 15 minutes 15 Minutes, or until golden brown. Serve immediately with crackers, sliced baguette or apple slices (or a combination of these.)

Phyllo Cooking Tips:
Thaw frozen phyllo overnight to prevent damp spots. When working with thawed phyllo, dampen a paper towel and squeeze dry, open and keep over phyllo while preparing sheets. This will help them from drying out.

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