Brie & Phyllo "Purses"

Cheese and pastry is a no-brainer, people love it. Sometimes I bake a whole wheel of Brie in puff pastry and serve it with crackers and a knife, but when I want to serve an appetizer that is a little more elegant and sophisticated I make these little Brie and Phyllo "Purses". The best part is I can make these delicious appetizers a day or two in advance, and bake them off just before the party starts.

Makes 8 to 10 servings

18 sheets phyllo dough (from a 16-ounce box)
8 tablespoons unsalted butter, melted
8-ounces brie cheese, cut into ½-inch cubes
4 to 6 tablespoons raspberry jam
1 pint fresh raspberries

On a flat surface, unroll one sheet of phyllo dough, brush lightly with melted butter, and top with a second sheet of phyllo dough. Brush lightly with more melted butter, top with a third phyllo dough sheet, and brush again with more butter. Using a pizza wheel, or a very sharp knife, cut the prepared phyllo dough into 6 pieces, approximately 4-inch squares.

Place 1 cube of brie, a small dollop of jam, and 1 or 2 raspberries into the center of each square of prepared phyllo dough. Gather up all sides of the phyllo squares to form a bundle, or little purse, making sure that the dough is cinched. Brush the phyllo dough with additional melted butter if it doesn't adhere. Repeat steps with remaining phyllo dough sheets and line 2 baking sheets with the purses and place in the refrigerator to chill, at least 30 minutes. If refrigerating longer, cover with plastic wrap so that the phyllo dough does not dry out.

Heat oven to 350° F. Place baking sheets in oven and bake for 14 to 16 minutes, until the phyllo dough is golden and cheese is hot. Transfer to a serving platter and allow it to cool for 5 to 10 minutes before serving, as brie will be very hot.