3 sheets frozen phyllo dough, thawed for 15 minutes if frozen
3 to 4 tablespoons melted butter
1/2 cup sliced natural almonds, roasted, divided
2 tablespoons Dijon-style mustard
1-pound wheel good-quality brie cheese
2 tablespoons dried fines herbs (chervil, chives, tarragon and parsley)
Preheat oven to 375 degrees F.
Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.
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By yumbrie
on October 16, 2011
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I completely changed this recipe. Instead of almonds, I used cranberries and instead of mustard, I coated the brie with honey. It turned out absolutely amazing!
By ghunt7_5094631
Ontario, CA
on August 16, 2010
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This is a favorite for all family gatherings... I for go the the herbs and add minced garlic..... I've even changed it up with cranberries...... This is one of the best ideas ever!!!!!!!!
By LuvShortcuts
California
on April 14, 2010
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I think it is wonderful that Sandra works to provide easy to make recipe. In our busy lives, her shortcuts are a blessing.
To that one person who gives the bad reviews, why not visit someone else's site? You are obvious in showing it is the same person, as your reviews are always 'grouped together one after the other'. I've seen it in lots of her recipe reviews, the SAME never have anything nice to say negative person. Always anonymous too.. Like you have a PERSONAL GRUDGE against her. So go visit Paula for awhile, or Giada. Tired of seeing your mean spirited reviews! WE GET IT that you either don't like her or her recipes. So do us all a favor and find a new person to bug with your never have anything nice to say attitude...
A recipe is nothing more then a blueprint, as each of us with our various tastes will tweak it here and there. I start tweaking the second I read a recipe, to make it what our taste buds will like. In doing so, we have altered it and may have very well removed the elements that the original poster found to work. Remember that when reviewing a recipe. It might not be her recipe that didn't work, but our additions...
Thanks again Sandra for making our time in the kitchen faster and much easier!
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