Filo-wrapped Brie Recipe – Sunset Magazine
Ingredients 1/4 cup pine nuts 1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved 2 tablespoons melted butter 4 sheets (12 by 18 in.)
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Cooking tools:
- Pastry brush
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Spoon
- Kitchen towel
- Plate
Ingredients
- 1/4 cup pine nuts
- 1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
- 2 tablespoons melted butter
- 4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
- 1/4 cup chopped fresh basil leaves
- 1 round (8 oz.) firm-ripe brie cheese
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