TRISCUIT Stuffed Brie Platter
Prep time15 min
ServingsMakes 12 servings, 1/12 recipe (62 g) each.
- 1 small Granny Smith apple, divided
- 1 Tbsp. finely chopped toasted pecans
- 2 Tbsp. maple syrup
- 4 sheets frozen phyllo dough, thawed
- 2 Tbsp. butter, melted
- 1 pkg. (125 g) Brie cheese, cut horizontally in half
- 100 g (1/2 of 200-g pkg) extra old cheddar cheese, cubed
- 1 pkg. (170 g) cracker-sized sliced cheddar cheese
- 24 Triscuit Thin Crisps Original Cracker
- 24 Ritz Crackers
- Heat oven to 400°F.
- Chop half the apple finely; place in small bowl. Add nuts and syrup; mix well. Stack phyllo sheets, brushing butter between each layer. Reserve remaining apple and butter for later use. Cut phyllo into 10-inch circle; discard trimmings. (Or, see Tip for how to use to make garnish.) Place bottom half of brie in centre of phyllo circle; top with half of apple mixture. Cover with top of brie and remaining apple mixture.
- Wrap phyllo around cheese, folding phyllo as needed to completely enclose cheese. Brush with remaining butter. Place on baking sheet or in pie plate.
- Bake 15 min. or until golden brown. Transfer to platter. Cut remaining apple into thin slices. Add to platter with remaining ingredients to serve with the brie.
- Cooking Know-How
For best results, thaw phyllo overnight in refrigerator before using as directed.
- How to Use Phyllo Trimmings to Make Garnish
Cut phyllo trimmings into strips; sprinkle with cinnamon sugar. Twist strips; place on baking sheet. Bake with cheese for the last 5 min. of the cheese baking time until crisp and golden brown. Sprinkle with icing sugar. Add to platter with remaining ingredients.
- How to Keep the Cut Apple from Browning
To prevent the remaining apple half from turning brown before serving, dip the cut side of the apple in lemon juice, then wrap tightly and refrigerate until ready to use as directed.
Nutrition Per Serving
|% Daily Value*|
|Dietary fiber 1g|
|Vitamin A||8 %DV|