4 Serves
45 Mins
Preheat your oven to 190°C and prepare a baking sheet with parchment paper.
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Vitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
7 mg / 1,250 mgPotassium
6 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
0 mg / 11 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Lay one sheet of phyllo on a clean work surface and brush it lightly with melted butter.
Place a second sheet of phyllo on top of the first and brush with more melted butter, then repeat with a third sheet.
Place the Alouette Baby Brie wedge on the edge of the phyllo stack and roll it up, folding the sides inward to ensure the cheese is completely sealed inside the pastry.
Transfer the wrapped brie to the prepared baking sheet and bake for 8-12 minutes until the phyllo is golden brown.
Remove from the oven and allow the brie to cool for 10 minutes before serving.
25
g95
g20
g
Yemeni
