Ingredients
- 1/2 cup (125 mL) dried sour cherries
- 1/4 to 1/2 cup (60 to 125 mL) water
- 1 cup (250 mL) plum preserves (Damson plum is best)
- 2 tbsp (30 mL) black currant jam
- 1 tbsp (15 mL) minced fresh thyme, optional
- 1 lemon, juice and zest
- 12 filo sheets
- 1/2 cup (125 mL) melted butter
- 1 to 2 lb. (1 kg) wheel of brie, whole
Preparation
Step 1
Rehydrate cherries in water, simmering them on the stovetop or in the microwave until tender. Let stand to absorb any water, then stir in remaining ingredients.
Butter a sheet of filo, then layer a second sheet on top and lightly butter it. Repeat to six layers. Place brie on top of filo. Lift edges up over top to cover as much as possible.
Butter six more sheets, layering them into a stack. Pick up the entire stack and place it on top of brie, tucking the edges down and under and around. The entire wheel should now be covered in filo. Transfer to a parchment-lined baking sheet with a lip. Bake at 375 degree F (190 degree C) for 10 to 15 minutes or until brown. Slide cheese off parchment onto a large round platter with a rim.
Drizzle fruit around the baked wheel. Serve with crackers, crusty bread and good cheer.