This recipe and photo is from my cousin Cyndi who lives in Florida. It looks so good — warm, melty, creamy — yummy! And I can’t wait to scoop up some of this gooey goodness for myself. She posted this photo on Facebook and I couldn’t private message her fast enough for the recipe, which she graciously shared. Several of her friends asked for it too, so I know many of you will be happy to have it. I picked up all the ingredients to bake it this weekend when my sons get back from youth camp — if I can wait that long! Thanks for the recipe Cyndi! xo
Baked Raspberry Pecan Brie
Cooking spray
4 sheets Fillo (Phyllo) dough
1 egg white, mixed
raspberry jam (not jelly)
1 – 8 oz. round of Brie cheese
1 cup of fresh raspberries
chopped pecans
fresh fruit of choice like strawberries, apples, etc.
wafer crackers of choice
Preheat oven to 400 degrees. Spray cookie sheet or baking dish with oil. Lay down 4 sheets of fillo dough in center of pan or dish. In the center of the dough spread raspberry jam to make a large circle. Cut Brie in half horizontally through the middle to make a top and bottom. Place and center bottom of Brie on top of jam circle and sprinkle with pecans and top with the other half of Brie. Snip the corners of the fillo to round the dough and avoid overlapping. Brush egg white along the round edge and fold over then brush the top to seal it closed and for nice browning. Bake for 15 minutes, remove from oven and spread raspberry jam over the top. Cool 10 minutes to set. Serve with fresh raspberries and any fruit, favorite wafer crackers, or slices of thin French bread for scooping.
How do you like to bake your Brie? There are so many ways to indulge in this decadent treat.
Modern Hen home 
I make something just like this for thanksgiving. Except I use the cranberry/pear relish that I make every year, add pecans & bake. It’s a delicious appetizer!
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