Brie Phyllo Torte with Fresh Raspberries
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: French
Serves: 6
  • 3 tablespoons apricot jam (original recipe calls for 2 tablespoons)
  • 6 ounces fresh raspberries
  • 7 phyllo pastry sheets, thawed according to package directions
  • 5 tablespoons butter, melted (original recipe calls for 4 tablespoons)
  • 8 oz Président® Brie or Camembert, small whole round of cheese (original recipe calls for 15 oz. Président® Mini-Brie - I liked the proportions with the small round of cheese better)
  1. Preheat oven to 350º F. Line a baking sheet with parchment paper or a Silpat. Cut a long strip of parchment paper that is about 4 inches wide, then fold it into thirds to create a sturdy strip. Set aside.
  2. Melt jam in small pan and gently toss raspberries in jam. Set aside.
  3. Cut phyllo sheets into a circle shape. To determine the correct size, lay your cheese round on the center of an extra sheet of phyllo and pull the edges up around the cheese to figure out the right size – it should rise about 2-3 inches above the top of the cheese. Use that sheet as a template to cut the 7 sheets you will use for the cheese. Discard the template (it will most likely be falling apart).
  4. Lay one sheet of phyllo on the prepared baking sheet and brush with butter. Layer another piece of phyllo across bottom piece and brush with butter. Keep layering phyllo and buttering each layer. Once you have opened the phyllo packaging you need to work quickly and handle the sheets as little as possible.
  5. Remove any packaging from Brie round and place in center of layered and buttered pastry. Gently gather phyllo sheets up and around the cheese round, folding it as you go. Once you have it all folded up around the cheese, wrap your long strip of parchment paper around the entire thing and secure by sticking a toothpick through into the cheese.
  6. Fill the open top with raspberry mixture and bake for 20-25 minutes, until phyllo is golden. Serve warm.
Recipe by This Week for Dinner at