Baked Brie with Cranberries

Ingredients

• 6 phyllo sheets thawed
• 1/4 cup melted butter
• 1 wheel Brie
• 1/4 cup cranberry compote, or store bought cranberry sauce
• Fresh cranberries for garnish
• Fresh thyme for garnish
• Sliced bread baguette or crackers for serving

Compote

• ⅓ cup finely diced red onion
• 2 tbsp water
• 2 cups fresh cranberries sliced in 2
• ¾ cup dry red wine
• ½ maple sirop
• 1 thinly sliced pear
• 2 tsp freshly grated ginger
• 1 cinnamon stick

Instructions

1. In a Remy Olivier Storm Brie Baker, place one sheet of phyllo pastry and brush it with melted butter. Layer with the remaining sheets of phyllo, brushing each one with butter and placing them at different angles.
2. Place the wheel of brie in the center of the phyllo and cover it evenly with 1/4 cup of cranberry sauce or compote.
3. Fold in the phyllo to create a parcel around the brie. Brush the phyllo with butter.
4. Place in the preheated oven and bake for 25-30 minutes. The brie may seep out of the phyllo, but don’t worry; the Remy Olivier Storm Brie Baker will keep everything contained.
5. Remove from the oven and let cool slightly before serving. Garnish with the remaining compote and add fresh cranberries and sprigs of thyme, if desired.
6. Serve with sliced bread baguette, crostini, or crackers.
7. Cranberry Compote
8. Combine onion and water in a Remy Olivier Total Clad Saucepan over medium heat and bring to a boil.
9. Set aside 1/2 cup of cranberries. Stir the remaining cranberries, red wine, sugar, pear, and ginger into the onions. Add the cinnamon stick.
10. Bring to a low boil, stirring frequently. Adjust the heat as needed and briskly simmer the mixture, uncovered, for 15 minutes.
11. Stir in the reserved cranberry halves and simmer for another 5 minutes.
12. Cool, cover, and refrigerate until needed (The compote can be made 2 to 3 days in advance.)