Cranberry Brie Bake

I've been a little behind on my blogging lately! But I'm going to try to post a lot of Christmas recipes in the next few weeks. I'm sure many of us will be headed to Christmas parties and will be looking for something to bring. We made this recipe last year around Christmas. It's so yummy, but best if you have a way to keep it warm as it's being served so that it will stay creamy. I adapted it from a recipe my friend Katie sent me. I'll post her original recipe as well.

Anna's Cranberry Brie Bake
Ingredients:
One round of Brie cheese
A frozen package of filo dough
1 cup of cranberries
1/2 cup of brown sugar
1/2 cup of orange juice
2 tablespoons of melted butter

Method:
1) Preheat the oven to 350 degrees
2) Put the cranberries into a pan with the orange juice and brown sugar.
3) Cook over a low heat until they begin to pop and release their juices, about 8 minutes. Continue to cook until the cranberries are soft but do not completely lose their shape.
4) As the cranberries are cooking, cut the rind off of the Brie.

*Take one sheet of filo dough and wrap it around the Brie. Then brush the sheet of filo dough with butter. Turn the Brie over, and wrap it with another sheet from the other side. Brush the sheet with butter, turn the Brie, and add another layer. Continue adding layers - probably about five or six total. Place the wrapped Brie in a round or square pyrex dish. Top with the warm cranberry mixture. Place the dish in the oven and cook until the dough is browned and crispy.

For Katie's Cranberry and Brie Stuffed Phyllo...
Use the same ingredients above. Follow steps 1-4 listed above.
Then, place the Brie in a food processor. Beat it until it becomes creamy - about 10 minutes. Cut the phyllo into 6-inch squares. Be careful not to allow them to dry out. Brush half of them with butter and lay the remaining ones over the top. Put a spoonful of the whipped brie in the middle of each square and some of the cranberry mix, being careful not to add too much of the liquid. Fold the parcels over to form a triangle and brush the edges that come into contact with oil before folding them over on themselves. Bake the phyllo parcels for about 12 minutes, or until golden and hot.