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Blueberry-Balsamic Baked Brie in Phyllo

Blueberry-Balsamic Baked Brie in Phyllo

with Winter Green Salad and Toasted Seeds

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Creamy brie and sweet balsamic combine in flakey phyllo parcels for a meal you soon won't forget!

Allergens:Milk/LaitWheat/BléMustard/MoutardeSulphites/SulfiteSoy/Soja

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Brie Cheese

(ContainsMilk/Lait)

85 g

Phyllo Pastry

(ContainsWheat/Blé)

2 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix

(ContainsSoy/Soja)

66 g

Cucumber

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories500 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate51 g
Sugar24 g
Dietary Fiber3 g
Protein8 g
Cholesterol30 mg
Sodium270 mg
Utensils
Utensilsarrow down iconarrow down icon
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce.Heat a small pot over low heat. Add 2 tbsp butter (dbl for 4 ppl), then stir to melt, 30 secs. Set aside. Stir together blueberry jam and half the balsamic glaze in a small bowl. Cut the brie in half. (NOTE: You should have 4 pieces for 4 ppl.)

2

Unroll the phyllo pastry on a clean surface and arrange 2 phyllo sheets on top of each other. Brush sheets with 1/2 tbsp melted butter. Continue layering 2 phyllo sheets on top and brush with 1/2 tbsp melted butter, until the stack is 4 sheets high. Cut the stack in half. (NOTE: You will have four stacks for 4 ppl.) Dollop the blueberry-balsamic jam in the centre of the stacks, then top with brie.

3

Fold one side of the phyllo over the brie, then the other side. Press the ends of the phyllo gently to close. (NOTE: You should have 2 parcels for 2 ppl; 4 for 4 ppl) Lay the assembled parcels, folded-side down, onto a parchment-lined baking sheet. Brush the outside of the parcels with the remaining melted butter. Bake, in the middle of oven, until phyllo is golden-brown, 16-17 min.

4

While the brie bakes, heat a small non-stick pan over medium heat. When hot, add the seeds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

5

Cut the cucumbers into 1/2-inch half moons. Whisk together the remaining balsamic glaze and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the arugula-spinach mixture, cucumbers, cranberries and seeds. Toss to combine. Season with salt and pepper. Set aside