- Firmer wedge of brie cheese (cut off the rine from the top, bottom and sides)
- brown sugar
- phyllo dough
For mixture to pour on top:
About 1/2 stick of butter
1/2 to 1 C brown sugar
1/2 an apple w/out skin and chopped into small cubes
1/4 C chopped pecans
Mix all above in saucepan til bubbly but don't burn
In a pie plate, lay 3-5 sheets of phyllo dough on the bottom (let Phyllo defrost in frig for a few hours)
Place brie wedge on top of Phyllo; pour the butter/brown sugar mix on top.
Place a few more sheets of Phyllo on top of the brie and kind of wrap it around of the cheese.
Bake in oven @ 350 for 10-15 mins; just til cheese is soft but not runny- check w/ knife through the center.
Best served w/ Pepperidge Farm Butterfly crackers