April 8th, 2012
Photography by George Whiteside
Remove the label from the brie. Unwrap phyllo dough carefully to avoid tears and cover with a damp kitchen towel.
Place 1 sheet of phyllo dough on a clean, dry surface.
Brush the entire surface with clarified butter.
Lay another sheet on top and brush with clarified butter.
Repeat two more times.
Lay the brie in the centre of the stacked, buttered phyllo sheets. Sprinkle with rosemary.
Bring the edges of phyllo up and around to enclose entire wheel, making a sealed package.
Brush outside of package with clarified butter.
Place brie on a baking sheet lined with parchment paper and refrigerate for a minimum of 45 minutes.
Bake brie in a preheated 375 F oven for 25 minutes.