Wow, this was big hit at Christmas dinner yesterday! I used an entire can of whole berry cranberry sauce, but I think it would be equally delicious with raspberry or fig preserves. In future, I would add a few nuts on top, maybe almonds or walnuts. The possibilities are endless.
Half a package phyllo dough, room temp
2 x 8 oz rounds of brie
1 1/2 cup preserves or cranberry sauce
1 stick butter, melted
4 eggs
1 cup cream
Salt and pepper
Thyme, fresh or dried
This is so simple to put together in a lightly buttered 9x13 pan. Preheat oven to 350F. Lay the phyllo out flat. Grab 1 or 2 sheets and quickly crinkle like a fan - just scrunch it up - and place in pan. Don't worry if pieces tear or get a bit dried out as you work because it all works out in the end. Work quickly to cover the entire pan. Cut brie into 1/8 or 1/4" slices and tuck into the folds. Pour melted butter over all. Whisk eggs and cream, season with salt and pepper. Pour egg mixture over all. Spoon dollops of cranberry all over and sprinkle with thyme.
Bake uncovered in center of oven for 20 - 25 minutes till lightly golden and bubbly. Let cool for 20 minutes before cutting. It's good cold, but best while still warm and gooey.
I have a photo, but can't seem to add it to this post right now. Will try later.
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