Apricot Brandy Brie En Croute


12 sheets phyllo dough
½ cup melted butter
1 cup apricot fruit spread
½ cup cognac or brandy
1 8-inch wheel Brie
Pre-heat oven to 400 F. Brush 6 sheets of phyllo with butter and layer on a baking sheet.
Combine apricot spread and cognac in a small bowl.

Place Brie in center of buttered phyllo and top with a mixture of apricot-cognac mixture.


Layer next 6 sheets of phyllo with butter and lay this on top of apricot-topped Brie.


Completely enclose Brie by sealing the top layers of phyllo with bottom layers using more butter.


Pull excess phyllo from bottom layer up around edges of Brie in a decorative pleat.


Bake for 25 minutes or until phyllo is crisp and golden.


Remove from oven and allow Brie to sit at least ½ hour before serving.


Serve with crisp crackers or toasted baguette slices.